Watching Masterchef Australia seems to have released some of my suppressed-due-to-laziness urges to cook and create. So I came up with this sunshine dessert over the weekend, which had the added benefits of being healthy, pretty, simple and liked by the kids!
Hung Curd ( yogurt) - 1 liter
Powdered sugar - 2 tbsp
Peach slices - fresh or tinned ( if tinned in syrup, wash them else they can be sickly sweet)
Frozen raspberries/ blueberries - 1 cup
Pine nuts- handful, peeled and toasted
Tie up 1 liter of fresh curd/ yogurt in a thin linen cloth and leave out for about an hour, until most of the liquid is drained out. Add the powdered sugar to the hung curd and mix well. In wine glasses - because it looks so pretty and is easy to serve - put in a good dollop of the hung curd. Top with two peach slices. Add a spoonful of the rasps/ blueberries. Add another dollop of the hung curd. Sprinkle on the pine nuts. Serve!
This makes enough for 6 people. (Pic will be posted sometime soon)