180 g of chopped nuts or hazelnuts (1 1/2 cups)
1/4 cup of sugar
1/4 cup of butter or margarine
480 g of ricotta cheese
1/2 cup of Karo syrup
240 g of strawberry yogurt
240 g of peach yogurt
2 drops of yellow food coloring
3 large fresh peaches, sliced
180 g of chopped nuts or hazelnuts (1 1/2 cups)
1/4 cup of sugar
1/4 cup of butter or margarine
480 g of ricotta cheese
1/2 cup of Karo syrup
240 g of strawberry yogurt
240 g of peach yogurt
2 drops of yellow food coloring
3 large fresh peaches, sliced
Reserve 1/4 cup of the chopped nuts or hazelnuts for garnish
In a small bowl, mix well the sugar, butter or margarine, and the remaining chopped nuts or hazelnuts
Line the bottom of an ungreased 9-inch springform pan with this mixture
Reserve in a medium-sized bowl
Beat in a blender at medium speed the ricotta cheese with the Karo syrup until smooth
Place half of this mixture in another medium-sized bowl
Add strawberry yogurt and spread this mixture over the dough, in the pan
Refrigerate until firm, about 1 hour
Meanwhile, mix peach yogurt and yellow food coloring into the remaining ricotta cheese mixture; cover and refrigerate
When the strawberry yogurt mixture is firm, spread the peach yogurt mixture on top of it
Refrigerate until firm, about 2 1/2 hours
To serve, open the pan, leaving only the bottom crust
Arrange a ring of peaches on top and sprinkle with chopped nuts or hazelnuts in the center
Yield: 10 servings.
