Preheat the oven to 350 degrees. In a
small bowl, combine the yogurt cheese, 1 tbsp honey, vanilla, and almond
extract. Fill 1 peach half with a tablespoon of the yogurt mixture.
Cover with the second peach half. Repeat with the remaining 5 peaches. Fold 1 sheet
of phyllo dough in half, then in half again to make 4 layers. Set a
stuffed peach in the center of the phyllo dough, pull the dough up
around the peach, and twist gently just above the peach to seal,
creating a "purse". Drizzle 1
teaspoon honey over the purse and place on a parchment lined baking
sheet. Repeat with the remaining 5 peaches. Bake for 10-12 minutes, or
until golden brown. Serve immediately on a puddle of raspberry coulis.
This is best when the peaches are at the
height of the season. Surprise your guests with this elegant
presentation: Flood the dessert plate with the raspberry coulis. Squeeze
concentric circles of nonfat vanilla yogurt over the coulis from a
plastic sauce bottle. Draw a toothpick from the center circle through
the outer circles (without lifting) every 1 inch or so to create a
spider web effect !
The dessert must be served hot from the
oven as the phyllo will become soggy very quickly if it is left to
stand. Work quickly with the phyllo dough, as it dries out immediately
when exposed to air. If you must let it sit for even a minute or two,
cover the dough with a damp towel or plastic wrap.