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Includes

Peach Crumble Parfait

Enjoy sweet treats while lowering your cholesterol with this dessert recipe.
  • 30 minutes
  • Prep time15 minutes
  • 8 portions
recipe image Peach Crumble Parfait

Ingredients

  • 85 grams packed lemon flavoured jelly crystals
  • 1/3 cup plain flour
  • 40 grams Flora ProActiv buttery spread
  • 6 savoiardi biscuits about 50 g crushed
  • 2 tbsp traditional rolled oats
  • 1 1/2 tbsp coffee sugar
  • 4 peaches sliced or 2 cups drained sliced peaches in juice
  • 8 small scoops low fat vanilla ice cream

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Make the jelly according to packet directions and set.
      2. To make the crumble, pre-heat oven to 180°C. Line a 27 x 17cm baking tin with baking paper.
      3. Place flour and Flora pro-activ into a bowl and mix with a spatula until well combined. Stir in the crushed savoiardi biscuits, oats and sugar. Spread the mixture evenly into the prepared baking tin. Bake for 10 minutes, stir well and cook for a further 5 minutes or until golden brown. Cool completely.
      4. To assemble the parfaits, roughly chop up the jelly and spoon evenly into the bottom of each glass. Add the peaches, crumble and serve with ice-cream.
      The crumble topping keeps well in an airtight container and is great sprinkled over any seasonal fresh or cold stewed fruit.