Recipe for Dinner
Velvety Peach Melba
60 ml/4 tbsp low-fat soft cheese A little caster (superfine) sugar
4 ripe peaches, peeled, halved and stoned (pitted) , 300 g/11 oz/1/2 small can raspberries
Sweeten the cheese to taste with a little sugar. Sandwich the peach halves together again with the cheese. Place in glass serving dishes. Drain the raspberries and pass through a sieve (strainer). Add enough of the juice to form a pouring consistency. Pour over the peaches and serve.