Peach and raspberry almond swirls

  • 980g plain yoghurt
  • 27g sliced almonds, toasted
  • 80g good honey
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp grated orange zest
  • 160g-322g peach nectar
  • 40g raisins
  • 1 peach, peeled and diced
  • 1/2 pint fresh raspberries
1) Line a sieve with muslin or paper towels and suspend it over a bowl. Pour the yoghurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.

2) Place the thickened yoghurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest.

3) Thin the mixture with the peach nectar until it is the desired consistency.

4) Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish) and stir in. Chill until ready to serve.

5) Serve in individual bowls, garnished with the reserved almonds, peach and raspberries.

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