Peach Melba Tart

Name: Peach Melba Tart
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 1 Tbsp minced peeled fresh ginger; 1 envelope unflavored gelatin; 0 gingersnaps, crushed; 2 Tbsps fresh lime juice; 454 grams package frozen sliced peaches, thawed; 237 milliliters frozen raspberries, thawed; 79 milliliters sugar; 2 Tbsps sugar; 2 Tbsps boiling water; 237 milliliters frozen fat-free whipped topping, thawed

Peach Melba Tart requires around 37 minutes from start to finish. This recipe serves 10. One serving contains 110 calories, 1g of protein, and 5g of fat. It works well as a dessert. If you have whipped topping, sugar, water, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine gingersnaps and butter; stir well. Press mixture into a 9-inch round removable-bottom tart pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Gingersnap Cookies

Butter

Equipment you will use

Tart Form

Bake at 350 for 9 minutes or until lightly browned. Cool on a wire rack.

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Wire Rack

Oven

Place peaches and 1/3 cup sugar in a blender; process until smooth.

Ingredients you will need

Peach

Sugar

Equipment you will use

Blender

Combine gelatin and boiling water; stir until gelatin dissolves.

Ingredients you will need

Gelatin

Water

Add gelatin mixture to blender; process 15 seconds.

Ingredients you will need

Gelatin

Equipment you will use

Blender

Transfer peach mixture to a large bowl; cover and chill 1 hour.

Ingredients you will need

Peach

Equipment you will use

Bowl

Combine raspberries and next 3 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until mixture thickens. Strain mixture through a sieve into a bowl; discard solids. Cover and chill 30 minutes.

Ingredients you will need

Raspberries