Peach and Ricotta Fruit Bread |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A delicious breakfast from Australian BH&G Divabetic Living. 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.
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