Peach & Ricotta Fruit Bread

2
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"A delicious breakfast from Australian BH&G Divabetic Living."

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

Tags : Desserts

Related

dienia b

used raisin bread , very easy nice breakfast

review by:
(12 Jan 2016)