Introducing a healthier dessert, made with ripe peaches, mascarpone and yogurt and a touch of honey. Served with thyme for a delectable flavour combination that mixes sweetness, tartness, and herbs all in one bite.
Preparation
5
min
Cooking
7-8
min
Portion
2
Ingredients
-
60 ml (¼ cup) of mascarpone
-
30 ml (2 tbsp) of Greek yogurt, 0% M.F.
-
5 ml (1 tsp) of vanilla extract
-
Fresh thyme, as desired
-
15 ml (1 tbsp) of nuts of choice
-
10 ml (2 tsp) of flax seeds
-
2 medium peaches, ripe, pitted, cut into wedges
-
5 ml (1 tsp) of honey
-
5 ml (1 tsp) of margarine
Preparation
- In a small bowl, combine mascarpone, Greek yogurt and vanilla extract. Once combined, spread onto 2 small plates and set aside.
- In a food processor (or coffee grinder), place nuts and flax seeds and pulse a few times to coarsely chop them.
- In a pan, crisp the thyme by lightly dry-roasting for about 1 minute. Remove and set aside.
- In the same pan, lightly toast the hazelnuts and flax seeds for 1-2 minutes and set aside.
- Add the margarine, honey, and peaches to the pan and brown for 5 minutes.
- Once the peaches are ready, plate the hazelnuts and flax seeds onto the mascarpone mixture, then the peaches, a sprinkle of cinnamon, finally with the crispy thyme.
Notes
Keeps 3 days in the refrigerator, does not freeze. Best served immediately.
Registered Dietitian Nutritionist
