Peach Melba
Servings: 4
Macros: 240kcal, Fat 0g, Carbs 50g, Protein 11g, Fibre 3g
4 cup (8 fl oz), Water
0.50 cup, Sugar
2 tbsp, Sugar
2 tsp, Lemon peel, raw
1 tsp, Vanilla extract
2 medium (2-1/2" dia) (approx 4 per lb), Peaches, raw
1 cup, Raspberries
2 teaspoon, Lemon Juice
2 cup(s), Greek Yogurt Vanilla Flavour
Directions:
In a large saucepan, combine water, 1/2 cup sugar, grated lemon peel and vanilla. Set pan over medium heat and whisk until sugar dissolves and mixture simmers. Add whole peaches and poach 5 minutes. Remove pan from heat and let peaches cool in syrup for 5 minutes. Cover and refrigerate 30 minutes until cool. Meanwhile in a blender combine raspberries, remaining 2 tbsp sugar and lemon juice. Puree until smooth, then strain mixture through sieve to remove seeds. set aside. Cut peaches in half. Divide yogurt evenly into bowls. Garnish with a peach half, then spoon raspberry sauce over top. Discard Peach syrup.
