Ingredients

• 1 can of sliced peaches, drained
• ¼ cup yoghurt (if desired)

For vanilla sauce

• 700g Silken Tofu, drained
• 1 tsp vanilla essence
• 50g or ½ cup icing sugar
• 100ml or apple juice

For raspberry sauce

• Reserve 4 raspberries for garnishing
• 300g/2 cups fresh or frozen raspberries.

Place 4 wide, individual serving glasses into freezer to chill.

For vanilla sauce, blend tofu, apple juice, essence and icing sugar, till smooth. Cool in the fridge till needed. To make the raspberry sauce, put all except 4 of the raspberries into a food processor, and blend into a puree consistency. Push raspberry puree through sieve. Discard seeds

To assemble, take glasses from freezer. Place 3 to 4 slices of peaches, followed by 3 tbsp of vanilla sauce. Drizzle over the raspberry sauce. Finish with a dollop of yoghurt topped with a raspberry!

Enjoy!