Peach Purses with Raspberry Coulis Recipe

Peach Purses with Raspberry Coulis Recipes

Ingredients :

1/2 cup nonfat yogurt cheese

1 tbsp plus 6 tsp honey

1 tsp pure vanilla extract

1/4 tsp almond extract

6 ripe peaches, peeled, halved, and pits removed

6 sheets oil-free, fat-free phyllo dough

raspberry Coulis

Method :

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.

Serves 6

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.

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