Peaches Velvetene
photo by kiwidutch
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
-
First Layer
- 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
-
Top Layer
- 250 g low-fat ricotta cheese (or thickened or whipped cream)
directions
- Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream).
- Put peaches into serving bowl or individual glasses or bowls.
- Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.
- Whisk jelly/juice mixture into the yoghurt.
- Pour over the fruit.
- Refrigerate to set.
- 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.
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Reviews
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This is a very nice creamy peachy jello! I used a 6oz package of sugar-free peach jello, 2 cans of Splenda sweetened peaches, 16oz of Activia fat free peach yogurt, 1 cup of juice from the peaches and 2 cups of hot water. I let my dissolved gelatin cool off before mixing it. It turns out like a peachy pudding. I skipped the topping. Made for 1-2-3 hit wonders.
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Loved it! Jello isn't readily available here so I raided my gift supply stash from fellow Zaarite Toni Gifford and chose the pineapple flavour becuase it was the only pale or yellowish coloured falvour and I thought that it would look better than the lime/strawberry etc ones. Good choice, it went quite well I thought. I used whipped cream instead of ricotta for the top layer,as stated as an option and didn't whip the extra juice in, rather after the photo was taken I poured the reserved juice carefully around the set dessert and it was really tasty to eat them together. I used greek yogurt mixed with the jello and the tartness of the yogurt really cuts the sweet flavour of the jello. Please see my rating system: 4 excellent stars for a lovely dessert that was enjoyed very much, and since I only have mostly red/green coloured flavours left in my stash now I think I will experiment with strawberries or raspberries as the fruit next time and see where that leads. Thanks!
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I am reviewing this recipe w/o *s as I was unfamiliar w/an ingredient, misinterpreted the intent & had a less than optimum outcome. *9 g sugar-free jelly* was taken literally by me, but is actually a gelatin-like substance that would have *set* my yoghurt mixture in this dessert when the true jelly I used did not. More careful attn to the intro might have helped me work this out. All that said, the dessert flavor was very nice & DH enjoyed it despite the liquid texture. The ricotta cream mix was also thin (not for the same reason) & seemed in need of sweetening ... Splenda maybe? I guess we all have dys & recipes that humble us. Looks like today was my dy to be humbled & I am sorry it involved your recipe. It is tasty, low-cal & low-fat ... so I encourage anyone who may follow me to give this recipe a better try than I managed to do.
Tweaks
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Loved it! Jello isn't readily available here so I raided my gift supply stash from fellow Zaarite Toni Gifford and chose the pineapple flavour becuase it was the only pale or yellowish coloured falvour and I thought that it would look better than the lime/strawberry etc ones. Good choice, it went quite well I thought. I used whipped cream instead of ricotta for the top layer,as stated as an option and didn't whip the extra juice in, rather after the photo was taken I poured the reserved juice carefully around the set dessert and it was really tasty to eat them together. I used greek yogurt mixed with the jello and the tartness of the yogurt really cuts the sweet flavour of the jello. Please see my rating system: 4 excellent stars for a lovely dessert that was enjoyed very much, and since I only have mostly red/green coloured flavours left in my stash now I think I will experiment with strawberries or raspberries as the fruit next time and see where that leads. Thanks!
RECIPE SUBMITTED BY
I'mPat
Australia
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