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Peach melba crunch (ve)
A delicious and easy dessert option, perfect to finish off a school lunch. 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
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150 goats
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50 gplant-based butter
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50 ggolden syrup
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400 gsliced peaches, tinned
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10 gvanilla extract
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250 gplant-based yoghurt
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100 graspberries (fresh or frozen)
Instructions
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Add the oats, plant-based butter and golden syrup to a pan and gently heat until the butter has melted.
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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.
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Divide the peach slices into 10 pots.
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Mix the vanilla extract and the plant-based yoghurt together.
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Top each pot with 25g of yoghurt.
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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
CO2 emissions: 0.19kg, low carbon (B rated)
