Skip to content
Peach melba crunch (ve)
A delicious and easy dessert option. The Peach Melba Crunch can be made in a large tray to save time, rather than individual pots. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
-
150 goats
-
50 gplant-based butter
-
50 ggolden syrup
-
400 gtinned sliced peaches
-
10 gvanilla extract
-
250 gplant-based yoghurt
-
100 graspberries (fresh or frozen)
Instructions
-
Add the oats, plant-based butter and golden syrup to a pan and gently heat until the butter has melted.
-
Cook the oat mixture for 5-10 minutes over a low heat, stirring regularly until the oats turn a golden brown. Then remove them from the heat as they will become crunchy once they have cooled.
-
Divide the peach slices into 10 pots.
-
Mix the vanilla extract and the plant-based yoghurt together.
-
Top each pot with 25g of yoghurt.
-
Top the yoghurt with 20g of the oat mixture, and then 10g of raspberries to finish.
Notes
Key facts (per serving):
Fibre: 2.4g
Protein: 3g
Saturated fat: 1.1g
Other nutrition facts: contains calcium, iron & zinc
Allergens: soya & gluten
Carbon emissions: 0.19kg, low carbon
