Peaches and Cream With Raspberry Sauce

1. 1

   In food processor, combine frozen raspberries and honey, and process to a puree.

2. 2

   Strain mixture through a fine-mesh sieve into a bowl; discard seeds.

3. 3

   In a medium bowl, combine yogurt, sour cream and vanilla.

4. 4

   Reserving 1/4 cup raspberry puree, divide the remainder into 4 dessert bowls.

5. 5

   Dividing evenly, place 2-3 dollops of sour cream mixture on top of raspberry puree in each bowl.

6. 6

   With a sharp knife, briefly swirl the sour cream mixture and puree into a decorative pattern.

7. 7

   Place peaches on top of puree and sour cream mixture in bowls.

8. 8

   Top with fresh raspberries; spoon reserved puree over all.

* Per serving · 4 servings · Values may vary.

No additional tips available.