Source: dLife

Warm peaches topped with a raspberry ricotta cheese sauce.

Servings

4 medium peaches
2.25 cup fresh raspberries
0.5 cup Cheese, ricotta, whole milk
2 tbsp powdered whole milk
1 tbsp Juice, grape, unsweetened, with o add vitamin C, btl/canned
0.25 cup cold water

1 In large sauce pan bring 6 cups water to boil. Add whole peaches for 30 seconds. Remove peaches and run under cold water.
2 Remove skins. Slice in half, discard pits, and divide between 4 dessert plates.
3 In food processor or blender, puree 2 cups of raspberries, ricotta, milk powder, water, and grape juice.
4 Drizzle raspberry cream over peaches. Garnish with remaining raspberries.

Blueberries, cranberries, or strawberries can be substituted for raspberries.