peach and yoghurt pudding

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 4
Servings 1
Minutes 15 minutes


Serving Change
  • 4
  • 400
    vanilla yoghurt
  • 50
    nuts of your choice
  • 50
    brown sugar


15 minutes
Place the peaches in a bowl and cover with boiling water.
Allow to stand for one minute, then drain and cover with cold water.
Peel the skins off the fruit, remove the pips and cut into small cubes.
Divide the yoghurt into four glasses or serving bowls.
Top with the peaches.
Sprinkle with nuts and brown sugar.
Chill until ready to serve.
VARIATION: You can also use drained, canned peaches, apricots or pineapples.

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