Peach-Blackberry Ambrosia

July/August 1995

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Here we top lightly sweetened peaches and blackberries with sparkling wine for a refreshing summer dessert.

Peach-Blackberry Ambrosia

Makes: 4 servings

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  • 3 tablespoons honey
  • 1 teaspoon freshly grated lemon zest
  • 1 1/2 tablespoons lemon juice
  • 2 ripe peaches
  • 1 pint blackberries, or raspberries
  • 1 1/3 cups chilled Asti Spumante, or other sparkling wine


  1. Combine honey and lemon juice in a small saucepan. Warm over low heat just until the honey melts. Remove from the heat and stir in lemon zest. Let cool for 5 minutes.
  2. Meanwhile, rub the fuzz from peaches with a kitchen towel. Cut the peaches in half, remove the pits and dice the flesh. Combine the diced peaches, berries and honey syrup in a bowl and stir gently to combine. Spoon into 4 dessert dishes and chill until serving time.
  3. Just before serving, pour 1/3 cup sparkling wine into each dish.


Per serving: 171 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 5 g fiber; 1 mg sodium; 248 mg potassium.

Nutrition Bonus: Vitamin C (38% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 2 other carbohydrate

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