I spent the morning looking for inspiration for these gorgeous white peaches—the first I had ever found that actually tasted as beautiful as they looked. I searched through all my cookbooks, and dozens of magazines, but couldn’t find anything that didn’t require baking something. As much as I love baked goods, I was feeling a bit fat that morning, so anything baked would have taken me over the edge.I kept thinking about Carrie’s blog, Deliciously Organic, and how she is always making such wholesome food. I came really close to making a blueberry white peach shortcake. Perhaps if I had seen her recipe for Whole Wheat Strawberry Shortcake, then I would have.


In the end, I decided a simple vanilla yogurt topped with some slices of peach, and a few blueberries to balance their mild flavor was the perfect solution. But something was still lacking. The three flavors, though delicate, needed something subtle, but more interesting. I had some rosewater in the cupboard, so I stirred a little splash of it into the yogurt. What resulted was exactly what I was looking for.

Rosewater yogurt with white peaches and blueberries

  • 4 cups organic vanilla yogurt
  • 6 teaspoons rosewater
  • 1 white peach, cut in slices
  • 1/3 cup blueberries

In a medium bowl, mix together the yogurt and rosewater. Divide among glasses. Top with peach slices and blueberries.

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