Peach and Ricotta Fruit Bread

A delicious breakfast from Australian BH&G Divabetic Living.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 200  g  peach slices in juice (natural)
• 1⁄2 teaspoon cornflour
• 1⁄2 teaspoon vanilla bean paste (or vanilla essence)
• 1⁄4 teaspoon ground cinnamon
• 4  slices  fruit bread (toasted)
• 120  g low-fat ricotta (fresh)

Directions

1. Drain the peach slices and reserve 1/4 cup (60ml) of the juice.
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.
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.
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.