Peachy Rosemary Sundaes Recipe
Ingredients
| Peaches | 6 Medium, halved | |
| Raspberries | 1 1/2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Sugar | 3 Teaspoon | |
| Rosemary | 2 Tablespoon, finely chopped | |
| Orange liqueur | 1 1/2 Tablespoon | |
| 2 teaspoons raspberry- or rosemary-flavored vinegar | ||
| 1 1/2 cups nonfat yogurt cheese | ||
Directions
1. Combine the peaches, raspberries, orange juice, 1 1/2 teaspoons of the sugar, 1 tablespoon of the rosemary, the liqueur, and vinegar in a bowl; toss gently. Cover and set aside.
2. Combine the yogurt cheese with the remaining 1 1/2 teaspoons sugar and the 1. tablespoon rosemary in another bowl. Divide the mixture evenly into 4 stemmed glasses or dessert cups; divide the fruit mixture evenly over the cheese. Garnish with fresh rosemary sprigs (if using). Serve chilled or at room temperature.
2. Combine the yogurt cheese with the remaining 1 1/2 teaspoons sugar and the 1. tablespoon rosemary in another bowl. Divide the mixture evenly into 4 stemmed glasses or dessert cups; divide the fruit mixture evenly over the cheese. Garnish with fresh rosemary sprigs (if using). Serve chilled or at room temperature.
Chef
