Almond And Peach Surprise
|Skimmed milk||1 Cup (16 tbs) (250 Milliliter)|
|Sugar||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Gelatin||4 Teaspoon (20 Milliliter)|
|Cold water||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Low fat plain yogurt||2 Cup (32 tbs) (500 Milliliter)|
|Almond extract||2 Teaspoon (10 Milliliter)|
|Peach halves||4 , preserved in a light syrup or in their own juice, diced|
Combine the milk with 25 mL (2 tbsp) of sugar in a pot over low heat until warm.
Combine the egg yolks and the remaining sugar in a bowl and beat until thick and fluffy.
Pour in the warm milk slowly, stirring constantly.
Cook in a double-boiler over low heat for about 10 minutes, until thick or until the mixture sticks to the spoon.
Thicken the gelatin in the cold water.
Add the gelatin to the mixture slowly, little by little and then set aside to cool.
Once cool, pour the preparation into a decorative mold or in 8 individual lightly greased molds.
Refrigerate for 2 hours until the cream has thickened.
Remove from the mold and serve with a raspberry sauce (or any other fruit sauce of your choice).