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Peaches Velvetene

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“This I developed for my mother to satisfy her sweet tooth but not upset her diabetes. You can make it in one large bowl or as individual serves in parfait glasses and if you want to be a little decadent you could add grande marnier (or other orange flavoured liqueur) to the ricotta cream instead of the reserved juice. You could also try other combinations of fruit and jelly. Have not included setting/refrigerator time. The jelly packet I use (Australian) requires 500ml (2 cups) of liquid to make. Jelly in Australia is a geletine based product I believe similar to the American Jello (you may want to check how much liquid you need to set yours and adjust accordingly, the packet I use needs 500ml (2 cups) for a 9 gram sachet)”

Ingredients Nutrition

  • First Layer
  • 9 g sugar-free jelly (Jello, peach and apricot flavour is what I use)
  • 410 g peaches in juice (natural not nectar)
  • 250 g yoghurt (natural or diet)
  • hot water
  • Top Layer
  • 250 g low-fat ricotta cheese (or thickened or whipped cream)


  1. Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream).
  2. Put peaches into serving bowl or individual glasses or bowls.
  3. Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.
  4. Whisk jelly/juice mixture into the yoghurt.
  5. Pour over the fruit.
  6. Refrigerate to set.
  7. Process the 4 tablespoons of reserved juice with the ricotta in a blender, food processor or mixer on high until smooth - use this to decorate the top of fruit/jelly. Either dollop on or pipe onto the dessert.

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