Peach & Ricotta Fruit Bread
Recipe: #16149
November 27, 2014
Categories: Desserts, Cheese, Peach, Diabetic, Gluten-Free, Heart Healthy, No Eggs, Vegetarian, Canned Fruit, Kosher Dairy, more
"A delicious breakfast from Australian BH&G Divabetic Living."
Ingredients
Nutritional
- Serving Size: 1 (191.5 g)
- Calories 256
- Total Fat - 6.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 18.6 mg
- Sodium - 79.7 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 4.7 g
- Sugars - 12.2 g
- Protein - 11.9 g
- Calcium - 182.7 mg
- Iron - 1.6 mg
- Vitamin C - 46.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Drain the peach slices and reserve 1/4 cup (60ml) of the juice.
Step 2
Put the cornflour in a small bowl and stir in enough of the reserved peach juice to make a smooth paste and then stir in the remaining peach juice and pour into a small saucepan and add the vanilla bean paste (or essence) and half the cinnamon and cook, stirring over a medium heat until the mixture comes to a simmer and thickens.
Step 3
Continue cooking and stirring for 1 minutes and then add the peach slices and cook stirring occasionally for 1 to 2 minutes or until warmed through.
Step 4
Spread the toast with the ricotta and top each with peach slices and divide between 2 serving plates and drizzle the peach syrup over and sprinkle with the remaining cinnamon to serve.
Tips
No special items needed.