Name: Peach & vanilla yoghurt fools
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 peaches (600g), discard stones; 2 tablespoon caster sugar; 1/4 teaspoon vanilla extract; 2 cup (560g) vanilla yoghurt; 2 tablespoon coarsely chopped pistachios; 1 tablespoon small mint leaves

Ingredients

4 peaches (600g), discard stones

2 tablespoon caster sugar

1/4 teaspoon vanilla extract

2 cup (560g) vanilla yoghurt

2 tablespoon coarsely chopped pistachios

1 tablespoon small mint leaves

Method

1.Halve peaches and quarter each half. Process half the peaches with sugar and extract until smooth.

2.Place vanilla yoghurt in a medium bowl. Spoon 3/4 of the peach puree onto yoghurt; do not stir. Spoon yoghurt mixture into four 160ml glasses.

3.Top with remaining puree, remaining peaches, pistachios and mint.

Make double the peach puree and use one quantity to make bellini cocktails: place 1 tablespoon peach puree in each champagne flute and top with sparkling white wine.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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