Peach Melba Brulee

foodlover's picture

Oct. 04, 2010


Raspberries 8 Ounce (225g)
Icing sugar 5 Ounce (140g)
Dairy free yogurt 1/2 Pint (300ml)
Dairy free cream cheese 227 Gram (1 tub)
Lemon zest 1 (from 1 lemon)
Peaches 2 , peeled, halved and sliced
Demerara sugar 2 Ounce (50g)



1) Preheat the grill to high.

2) In a food processor, blend together ½ of the raspberries with 25g/1 oz. of the icing sugar until smooth.


3) In a bowl, place the remaining icing sugar, dairy-free yogurt, dairy-free cream cheese and lemon zest.

4) Beat the yogurt mixture well together.

5) Portion the remaining raspberries and the peach slices between four 225ml/ 8 fl. oz. ramekin dishes.

6) Stream the raspberry puree equally in the ramekins.

7) Top with the yogurt mixture and dredge with the Demerara sugar.

8) Place the ramekins under grill until the sugar has caramelised.


9) Allow to cool slightly and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 436Calories from Fat 124

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 260 mg10.83%

Total Carbohydrates 77 g25.7%

Dietary Fiber 7 g28%

Sugars 63 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet