Ingredients
- 8 peach
- 950 ml low-fat vanilla ice cream
- 375 gr raspberries (fresh)
- 375 gr unsweetened (frozen)
- 240 gr mashed peaches (peeled)
- 38 gr sugar
- 16 ml amaretto
- 16 gr grand marnier
- 4 gr vanilla
Combine low fat ice cream, peaches, amaretto and vanilla in a freezer safe container; stir well. Freeze until firm. Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill. Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1.5 tablespoons fresh raspberries and quarter cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices.
