This Low Calorie Peach Bellini Recipe is just 79 calories, and so easy to make! You can make these with fresh or frozen peaches., so you can make it year-round!
Ingredients You’ll Need:
- 1 medium peach peeled, pitted, and diced (or frozen peach slices)
- ¼ cup water
- 2 tablespoons all-natural zero calorie sugar (see recipe card)
- 12 oz champagne, Prosecco, or dry sparkling wine
Low Calorie Peach Bellini
Skinny Peach Bellini Meal Prep and Storage
Meal Prep: To prep these, make the peach sauce ahead of time, and chill for later. You can also freeze peach slices ahead of time to use as ice cubes.
Storage: Will hold for 2 days in the fridge, but it will go flat.
Low Calorie Peach Bellini Recipe
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Low Calorie Peach Bellinis
Equipment
Ingredients
- 1 medium peach peeled, pitted, and diced (or frozen peach slices)
- ¼ cup water
- 2 tablespoons all-natural zero calorie sugar
- 12 oz champagne, Prosecco, or dry sparkling wine
Instructions
- Add the peaches, water and sugar to a blender.
- Blend until smooth.
- Fill a champagne flute a quarter full of the peach puree and then top off with Prosecco, champagne or sparkling wine.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Peach Bellinis
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Article History:
- Originally written and published August 20, 2022 by Audrey Johns
- Updated on May 8, 2023 by Audrey Johns
- Updated on September 28, 2023 by Audrey Johns