Frankie201801-02

i’m feeling... fancy

LA-DI-DA PEACH MELBA PARFAIT

Celebrate the one you love most (that’s you, silly) with this super-pretty take on the

classic Peach Melba. Best consumed with an antique teaspoon and pinky in the air.

INGREDIENTS

1 ripe, luscious peach

(or two tinned peach halves), peeled and chopped

1/2 cup raspberries (fresh or frozen)

3 tbsp roasted almonds, roughly chopped

1/2 cup full-fat Greek or coconut yoghurt

store-bought sponge fingers (optional)

HOW TO

Take a large parfait or wine glass. Put about a third of the peach and raspberries in the

bottom and sprinkle over some of the nuts. Top with a generous spoonful of yoghurt.

Repeat these layers until you reach the top of the glass, then finish with the remaining

fruit and nuts. Serve immediately, or cover and store in the fridge for up to eight hours.

(For a super-fancy touch, pop a couple of sponge fingers on top as a garnish.)

Makes one posh breakfast parfait.

good morning, sunshine