- Fresh & Cool
- Desserts
- Vegetarian
- Prep 20 min
- Cook 5 min
- Serves 4
Peach melba without the fuss. The warm raspberry sauce is made in five minutes and the rest is just assembling.
Ingredients
For the raspberry sauce
- 200 g raspberries
- 1 tbsp icing sugar
- 1 tsp lemon juice
For the layers
- 4 ripe peaches
- 400 g thick Greek yoghurt
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 80 g granola
- A few mint leaves
Method
- Warm the raspberries with the icing sugar and lemon juice for 3 minutes, crushing them with a fork. Cool completely.
- Halve, stone and slice the peaches.
- Stir the honey and vanilla into the yoghurt.
- Layer granola, yoghurt and peaches in four glasses. Repeat, then finish with the raspberry sauce and mint.
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