PEACH  MELBA PARFAITS

• 4 cups vanilla low-fat ice cream, softened
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• 1 cup mashed peeled peaches (about 3/4 pound)
• 1 tablespoon amaretto
• 1 teaspoon vanilla extract
• 1 (12-ounce) package unsweetened frozen raspberries, thawed
• 3 tablespoons sugar $
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• 1 tablespoon Grand Marnier or other orange-flavored liqueur
• 1 1/2 cups fresh raspberries $
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• 8 peach slices (optional) $
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Preparation

• 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 1/2 tablespoons of fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices, if desired.