This Frozen Peach Mousse is the perfect dessert for a hot summer day. It’s light, refreshing, and packed with the sweet flavor of fresh peaches. Plus, it’s easy to make with just a few ingredients!
Ingredients
- 4 medium peaches, peeled and chopped
- 1 to 1 1/4 c. sugar
- 1 1/4 c. sour cream (use light)
- 1/4 c. lemon juice
- 3/4 to 1 tsp. vanilla
Blending Instructions
- Puree peaches in a blender.
- Add remaining ingredients.
- Blend and pour in container and freeze.
Calorie: 200
Total cooking time: 4 hours
Difficulty level: Easy
The Saga of a Peachy Mess
Peaches. Sugar. Sour cream. Lemon juice. Vanilla. Five simple ingredients, five potential disasters. Today, I was determined to use these ingredients to create something magical – a Frozen Peach Mousse. I took a deep breath, rolled up my sleeves, and mentally prepared myself for the chaos that was about to ensue in my unsuspecting kitchen.
The Peachy Predicament
The first step was dealing with the peaches. Four medium peaches, so innocent on the outside but hiding a stone hard pit on the inside. Peeling them was an exercise in patience. I imagined myself as a skilled surgeon, carefully removing the skin without causing any harm to the juicy flesh beneath. In reality, I was more of a clumsy butcher, hacking away and leaving a trail of peach carnage in my wake.
The Sweet Disaster
Next came the sugar. 1 to 1 1/4 cups. Simple enough, right? Wrong. In my eagerness, I spilled half the bag. Not wanting to waste good sugar, I started scooping it up with my hands and dumping it into the blender. The result? Sugar was everywhere. On the counter, on the floor, in my hair. I was creating a sweet, sticky mess. I’m still finding sugar in the most unexpected places.
The Creamy Catastrophe
Now onto the sour cream. Light, because we’re all about that healthy life, right? I opened the tub only to find it had morphed into a dairy explosion. I scooped out 1 1/4 cups of the stuff, while the rest staged a creamy rebellion, spilling over the sides of the tub.
The Lemony Misstep
The lemon juice was next. 1/4 cup of the stuff. Easy peasy lemon squeezy, or so I thought. As I was squeezing the lemon, a rogue seed shot out and hit me in the eye. I’ll tell you, there’s nothing like a shot of lemon juice to the eye to wake you up.
The Vanilla Incident
Lastly, the vanilla. 3/4 to 1 tsp. of the stuff. I was so focused on not spilling it, I forgot to check if the cap was on tight. The cap wasn’t on tight. It was a vanilla massacre. I could only watch in horror as the precious liquid drained away. At least my kitchen smells like a bakery now.
The Final Blend
Then came the moment of truth. Everything went into the blender. I hit the button and held my breath. The blender whirred to life, creating a peachy whirlpool. After a few moments of blending, it was finally time to pour the mixture into a container and freeze it.
The End Result
After all the drama, the Frozen Peach Mousse was a success! It was sweet, creamy, and had a punch of tanginess from the lemon. The vanilla, well, let’s just say it was there in spirit. So, here’s to the mess, the mayhem and the magic of cooking. Until the next kitchen calamity!
