Peach Yogurt Dessert with Cinnamon
It's super easy and super tasty, very nice for a second breakfast.
It's super easy and super tasty, very nice for a second breakfast.
- Carbohydrate 26.2268999830541 g
- Cholesterol 10.2 mg
- Fat 3.22599999949702 g
- Fiber 6.00612488831101 g
- Protein 13.7901874981258 g
- Saturated Fat 1.78169999992544 g
- Serving Size 1 1 Serving (201g)
- Sodium 227.362499999311 mg
- Sugar 20.2207750947431 g
- Trans Fat 0.243839999908753 g
- Calories 168 calories
Step-by-step
- Blend everything togheter.
What happens when a pantry stocked with canned fruit meets dairy nearing the end of its refrigerator lifespan? Historically, cooks faced with surplus soft cheeses and preserved stone fruits relied on swift mechanical homogenization long before electric blenders existed, turning leftover ingredients into smooth, spoonable restorations that minimized waste and stretched perishable supplies across multiple meals. When adapting single-portion measures like this into batches for four, maintain the dairy-to-fruit ratio by weighing ingredients rather than scaling volumetrically, ensuring the final emulsion retains its intended thickness without becoming overly watery.
- Strain canned peaches through a fine-mesh sieve for 60 seconds to remove excess canning syrup before blending, which prevents the final mixture from separating into a thin liquid.
- Keep cottage cheese at 4 degrees Celsius in the coldest zone of the refrigerator until the exact moment of processing to maintain a stable, uniform emulsion during blending.
- Process the dairy and fruit components on high speed for exactly 45 seconds to break down the curd solids completely while incorporating enough air to yield a light, mousse-like consistency.
- Substitute oat bran for wheat bran at a 1:1 ratio if dietary restrictions require it, though note that oat bran will absorb moisture more slowly during the resting phase.
Consuming the mixture within 15 minutes of blending preserves the optimal viscosity provided by the bran fibers before they absorb excess moisture from the yogurt. Letting the dessert sit covered in the refrigerator for longer than two hours will cause the bran to swell excessively and alter the smooth mouthfeel.
