Peach Melba Breakfast Trifle


peach melba breakfast trifle

Neglect trifle for dessert and have for brunch as a substitute! Granola, raspberry coulis, yoghurt and peach are layered as much as create this spectacular brunch centrepiece. 

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Cal/Serv:
290

Makes:

8


servings

Prep Time:

0

hours

35

minutes

Cook dinner Time:

0

hours

35

minutes

Whole Time:

1

hour

10

minutes

For the granola

25
g

roasted chopped hazelnut

5
g

freeze-dried raspberry items, we used Lakeland, optionally available

For the compote

300
g

recent or frozen raspberries

For the trifle

1


.2kg low or full-fat Greek-style yogurt

2


x 410g tins peach slices in pure juices, drained

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  1. Preheat oven to 170°C (150°C fan) mark 3 and line a medium baking tray with baking parchment. For the granola, in a medium bowl, combine the oats, hazelnuts and spices, till mixed. Add the oil, apple sauce, honey and a pinch of salt and blend till nicely coated.
  2. Unfold the granola out in a single layer on the lined tray and bake for 35min, turning as soon as. Take away from oven and stir by means of the sultanas and freeze-dried raspberry items, if utilizing. Cool utterly.
  3. In the meantime, make the raspberry compote. In a medium pan over medium warmth, cook dinner the raspberries, sugar and 50ml water, mashing the raspberries with a wood spoon, till mushy and pulped down, about 8min. Put aside to chill.
  4. To assemble the trifle, spoon a 1/3 of the yogurt right into a roughly 2 litre trifle dish or massive glass bowl. Drizzle over 1/3 of the compote, then lay over 1/3 of the peach slices. Scatter over 1/3 of the granola. Repeat layering twice extra. Serve.

Get forward

Make granola as much as every week forward. As soon as cool, retailer in an hermetic container at room temperature. Assemble as much as 30min forward. Chill.

GH Tip

For a sweeter trifle, reserve a number of the strained peach tin juices and drizzle over the yogurt layers.

Per serving:

  • Energy: 290
  • Protein: 18g
  • Whole fats: 8g
  • Saturates: 2g
  • Carbs: 34g
  • Whole sugars: 26g
  • Fibre: 34g

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