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For appetisers, I have chosen two types of salads and one peach soup. Salads can actually be eaten as a main course if you are the weight conscious type or as an appetiser. 

 

        Peach-and-Walnut Salad

      Grilled Peach and Goat Cheese Salad

      Fresh Peach Soup


       

Peach-and-Walnut Salad

Ingredients

1 (29-ounce) can             Sliced peaches in heavy syrup, undrained and chilled
3/4 cup tub                       Fat-free cream cheese, softened
1/4 cup                            Coarsely chopped walnuts
                                          Curly-leaf lettuce leaves
                                          Ground cinnamon

Instructions

  1. Drain peaches in a colander over a bowl, reserving 1/4 cup syrup.
  2. Combine reserved syrup and cream cheese; stir well with a whisk. Stir in nuts.
  3. Divide peaches among 6 lettuce-lined bowls.
  4. Drizzle 3 tablespoons cream cheese mixture over each serving; sprinkle with cinnamon.

Yield: 6 servings.

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Grilled Peach and Goat Cheese Salad

 

salad.gif (24762 bytes)Warm sweet peaches, roasted red peppers and goat cheese nestled together on a bed of greens.

 

 

 

Ingredients

3 tablespoon                         Oil
2 tablespoon                         Balsamic vinegar
1/2 teaspoon                         Mustard
6 cups                                    Mesclun or torn greens (1.5 lit)
1/2                                           Sliced sweet onion
1                                              Large red pepper, quartered
4                                              Peaches*
1/2 cup                                   Goat cheese, crumbled (125 ml)
                                                 Salt & pepper
                                                 Lemon juice

 

Instructions

  1. Combine oil, vinegar, mustard, and salt and pepper to taste; set aside. Divide mesclun and onion on 4 salad plates.
  2. Barbecue pepper over high heat until skin is black and blistered. Place in paper bag until cool enough to handle; remove skin and cut into thin strips.
  3. Place aluminum foil on barbecue. Peel peaches and cut into quarters. Brush peaches with lemon juice. Grill peaches over medium-high heat, turning until golden.
  4. Top salad plates with red pepper strips, peach quarters and cheese. Drizzle with dressing.

Makes 4 servings.

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Fresh Peach Soup

Ingredients

3 cups                           Diced honeydew melon
1/2 cup                          Fresh orange juice
1/2 cup                          Vanilla low-fat yogurt
1 tablespoon                Honey
1 teaspoon                   Finely chopped peeled gingerroot
2 teaspoons                 Fresh lime juice
2 cups                           Diced peeled peaches (about 1-1/2 pounds)
1 cup                             Blueberries

 

Instructions

  1. Place first 6 ingredients in a blender, and process until smooth.
  2. Combine melon mixture, diced peaches, and blueberries in a bowl. Stir well. Cover and chill before serving.

Yield: 6 servings (serving size: 1 cup)

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