Peaches Velvetene

środa, 12 lutego 2014

Peaches Velvetene

Time: 10 mins


  • 9 g sugar-free jelly (Jello, peach and apricot flavour is what I use)
  • 410 g peaches in juice (natural not nectar)
  • 250 g yoghurt (natural or diet)
  • hot water


  • 1 Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream).
  • 2 Put peaches into serving bowl or individual glasses or bowls.
  • 3 Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.
  • 4 Whisk jelly/juice mixture into the yoghurt.
  • 5 Pour over the fruit.
  • 6 Refrigerate to set.
  • 7 Process the 4 tablespoons of reserved juice with the ricotta in a blender, food processor or mixer on high until smooth - use this to decorate the top of fruit/jelly. Either dollop on or pipe onto the dessert.

0 komentarze :

Prześlij komentarz