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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This recipe from Food and Drink magazine is a perfect summer dessert as it doesn't require any baking. It is very simple to prepare, using a prepared graham crumb crust and canned peaches. You can vary the flavour by using a chocolate crumb crust. If fresh peaches are in season, use 3 fresh peaches which have been peeled and pitted. Chilling time is cooking time. Ingredients:
398 ml peach halves in juice, drained |
3/4 cup low-fat sour cream (use full fat if preferred) |
1/2 teaspoon vanilla |
1/4 teaspoon ground cinnamon |
1 cup whipping cream |
3 tablespoons icing sugar |
1 (9 inch) graham cracker crumb crust |
fresh mint leaves (to garnish) |
Directions:
1. Chop the peaches into bite-size pieces and set aside on a paper towel-lined plate.
2. Whisk together the sour cream, vanilla and cinnamon in a large bowl.
3. Stir in the peaches.
4. Beat the whipping cream and icing sugar in another bowl until stiff peaks form.
5. Fold the whipped cream into the sour cream and peach mixture.
6. Scrape the mixture into the graham crumb crust and spread evenly, smoothing the top.
7. Refrigerate for at least 2 hours or until set.
8. Dust with cinnamon and garnish each serving with fresh mint leaves.
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