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Ingredients
Vegetable oil spray 3 sheets filo pastry 2 tablespoons sugar 1/2 cup/125 g/4 oz low, fat ricotta cheese, drained 1/2 cup/IOO g/31/2 oz low, fat honey ,flavoured yogurt 1 tablespoon lemon juice 3 A fresh peaches, sliced or 6 - 8 canned peach halves in natural juice, drained 1/4 cup/60 g/2 oz demerara or raw sugar

Instructions
881 kilojoules 21O Calories per serve Low Fibre Low Fat 2.5 serves carbohydrate Oven temperature 180°C, 350°F, Gas 4 1. Spray each sheet of pastry lightly with oil, then layer and cut into eight rectangles. Place on a baking tray lined with nonstick baking paper. Sprinkle with sugar and bake for 7 -8 minutes or until pastry is crisp and golden. 2. Place ricotta cheese, yogurt and lemon juice in a food processor or blender and process until smooth. Spread a little of the ricotta mixture over each pastry rectangle, then top with peach slices and sprinkle with demerara or raw sugar. Place under a preheated hot grill and cook for 1 minute or until sugar melts. To serve, make a stack using two pastries. Serve immediately. Serves 4 Eating slowly allows more time for your stomach t signal your brain that you are full. So take smaller bites; chew each mouthful well; put your knife and fork down between bites and aim to be the last to finish not the first.