Fruit Melba with Melba Sauce

• 6 fresh peaches or nectarines
• 1 large cinnamon stick
• 1 whole clove
• 1⁄4 c. water
• 8 oz. fresh raspberries
• 2 T. low-sugar berry jam
• 1 T. cornstarch
• 1⁄2 tsp. almond extract
• Low-calorie sweetener to taste

Cut fruit in half and remove pits. Place fruit, cinnamon and
clove in the 3-quart Saucepan. Add the water, cover, and heat at
medium heat until steam escapes (lid will flutter). Reduce heat to
low and simmer until fruit is tender (approx. 10 minutes). Remove
from heat and allow to cool. Discard cinnamon and clove; drain
liquid and serve with sauce.

Rinse berries; drain and place in the 2-quart Saucepan. Combine
jam, cornstarch, almond extract, and sweetener in a small bowl
and stir. Add to berries, gently stirring. Bring mixture to a boil on
medium-high heat in the uncovered saucepan. Remove from heat
and set aside to cool, stirring occasionally. Serve over cooked fruit
with a scoop of low-fat ice cream or frozen yogurt (optional).
Serves 6.

3-quart Saucepan with Lid
2-quart Saucepan with Lid

Nutritional information
per serving
Calories 96 cal
Protein 0.9 g
Carbohydrates 24.3 g
Fiber 4.2 g
Potassium 261 mg
Sodium 1.92 mg
Fat (2% calories from fat) 0.2 g
Cholesterol 0 mg