Peaches Velvetene

Peaches Velvetene

środa, 12 lutego 2014

Peaches Velvetene

Time: 10 mins

Ingredients

• 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

Directions

• 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.