Peaches Velvetene
Created by ImPat on September 8, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 0m
- Recipe #14193
Ingredients
- FIRST LAYER
- 1 box (9 gram) sugar-free gelatin (Jello, peach and apricot flavour is what I use)
- 410 grams peaches (in juice natural not nectar)
- 250 grams yogurt (natural or diet)
- 250 ml hot water (1 cup)
- TOP LAYER
- 250 grams low-fat ricotta cheese (or thickened or whipped cream)
How to Make
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Step 1: Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream).
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Step 2: Put peaches into serving bowl or individual glasses or bowls.
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Step 3: Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.
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Step 4: Whisk jelly/juice mixture into the yoghurt.
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Step 5: Pour over the fruit.
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Step 6: Refrigerate to set.
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Step 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.
Nutritional Facts
- Serving Size: 1 (147.4 g)
- Calories 159.3
- Total Fat - 7.1 g
- Saturated Fat - 4.3 g
- Cholesterol - 22.3 mg
- Sodium - 243.8 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 0.8 g
- Sugars - 11.1 g
- Protein - 10.1 g
- Calcium - 322.3 mg
- Iron - 0.2 mg
- Vitamin C - 24.1 mg
- Thiamin - 0 mg