Ingredients for Peaches Velvetene
- Sugar Free Jelly
- Peaches In Juice
- 250g plain Greek yogurt
- 150ml hot water (or as needed per jelly packet)
- Low Fat Ricotta Cheese
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How to Make Peaches Velvetene
- Strain 400g fresh peaches, reserving the juice.
- Gently place the strained peaches into your chosen serving dish(es): a large bowl or individual parfait glasses.
- Measure the reserved peach juice. If you have 100ml, dissolve a 9g packet of jelly in 150ml of hot water, stirring until completely dissolved. Adjust water quantity according to your jelly packet instructions.
- In a separate bowl, whisk together the dissolved jelly/juice mixture with 250g plain Greek yogurt until smooth.
- Gently pour the yogurt mixture over the prepared peaches in the serving dish(es).
- Refrigerate for at least 2 hours, or until the jelly is set.
- While the dessert chills, blend 100g ricotta cheese with 4 tablespoons (60ml) of the reserved peach juice in a food processor until completely smooth and creamy. For extra indulgence, add 1 tablespoon (15ml) Grand Marnier or other orange liqueur.
- Once the jelly is set, dollop or pipe the ricotta cream onto the top of the Peaches Velvetene for a beautiful and delicious finish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
3g
Carbs
2g