Peach And Raspberry Yogurt Fool Food

PEACH MELBA

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

RASPBERRY FOOL

Steps:

• Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
• Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
• In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
• Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

PEACH AND RASPBERRY YOGURT FOOL

Steps:

• Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
• Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
• Spread out the rolled oats and almonds in a broiler pan.
• Broil them until lightly toasted, shaking the pan frequently.
• Cool, then sprinkle the oat mixture over the dessert and serve.

PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
• Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
• Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
• Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
• Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
• When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.

BRANDIED PEACH FOOL

Steps:

• In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches.

RASPBERRY MANGO FOOL

Steps:

• Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.
• Whip the heavy cream and schnapps until it forms stiff peaks, and fold it into the fruit mixture.
• Serve immediately.
• Cooking time is chilling time.

RASPBERRY FOOL

Steps:

• Wash the berries and use a fork to mash them up.
• You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
• Pour the cream into a chilled bowl and whip until you have soft peaks.
• You don't want it to be stiff.
• Gently fold in the yogurt and about two-thirds of the crushed berries.
• Taste for sweetness and add the icing sugar if you want.
• Slowly stir in the reserved berries, leaving a swirl of red through the fool.
• Roughly chop the pistachios and scatter them over top.

PEACH MELBA TRIFLE

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.