Recipes

Low Carb Bellini Inspired Champagne Cocktail Recipe

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Atkins Low Carb Bellini Inspired Champagne Cocktail
5g
Net Atkins Count TM
Prep Time: 40 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.4g

Protein

0.1g

Fat

1g

Fiber

89.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 2/3 cup fresh peaches, sliced USDA
  • 0 1/3 cup fresh raspberries USDA
  • 6 fl oz peach flavored sparkling water, Maison Perrier
  • 12 fl-oz champagne white wine, table FNDDS

DIRECTIONS

Ingredient note: Traditionally this cocktail is made with prosecco but can be made with any dry sparkling white wine.


  1. In a blender, puree ripe peach slices and raspberries until very smooth. 
  2. Into a small bowl, pour puree through a fine mesh strainer to remove raspberry seeds, using the back of a spoon to push through as much puree as possible. You should have about ¾ cup or 6 fluid ounces puree. Refrigerate to chill at least 30 minutes.
  3. To assemble each cocktail, into the bottom of a 6 fluid ounce champagne flute measure 1 ½ fluid ounces peach puree. Add 1 ½ fluid ounces peach flavored sparkling water and gently stir until foam subsides. Carefully add 3 ounces prosecco, pouring along the side of the glass and allowing foam to reduce. Garnish with a thin peach slice and fresh mint leaves if desired. One cocktail as described is one serving.

Cooking Tip

This cocktail depends on the flavor and texture of ripe peaches. If using frozen peaches, weigh out 103 grams frozen peaches to equate to 2/3 cup fresh peach slices. If the peaches and raspberries are having a difficult time pureeing, add up to ¼ cup peach flavored sparkling water. Taste the puree, and if needed mix in liquid monk fruit or stevia extract to taste. The sparkling wine in this cocktail can cause some foaming issues. Fully chilling the peach puree and pouring the champagne along the side of the glass can help. As can taking your time with the pour and allowing the foam to subside before topping it off.