Gingered Rice Balls in Peach Sauce

Description
Makes 2 servings

Ingredients

 * 8 to 10 peaches, peeled and sliced
 * 2 tablespoons lemon juice, divided
 * 1/3 cup Sauterne wine
 * 1/3 cup sugar
 * 1 cup frozen light whipped topping, thawed
 * 2 cups cooked rice, chilled
 * 1/2 cup part-skim ricotta cheese
 * 2 tablespoons grated lemon peel
 * 2 tablespoons chopped crystallized ginger
 * 1/2 cup sliced almonds, toasted and coarsely chopped
 * Fresh blackberries or blueberries

Directions
Place peaches and 1 tablespoon lemon juice in blender container; cover and process until smooth. Transfer mixture to medium saucepan and stir in wine and sugar.

Place over medium-high heat and bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Cool to room temperature. Gently fold in whipped topping. Cover and refrigerate until chilled.

Combine rice, cheese, remaining 1 tablespoon lemon juice, lemon peel and ginger in large bowl; blend well. With dampened hands, roll mixture into 1-inch balls; roll in sliced almonds.

Spoon peach puree into individual serving bowls. Place gingered fruit balls in center. Garnish with fresh berries.