1

Preheat oven to 180°C. Place peaches, cut-side up, in a 20cm x 23xm baking dish. Mix orange juice with vanilla extract and pour over peaches. Bake for 30 minutes.

2

Meanwhile, put raspberries and stevia into a small saucepan over a medium heat and cook for about 2 minutes or until raspberries have softened, allow to cool.

3

Put yoghurt into a small bowl and stir in half of the raspberry coulis, but not completely, so you can see ripples of raspberry.

4

Preheat a grill on high. When the peaches are cooked and juicy, top with the yoghurt mixture and grill until lightly browned. Drizzle over remaining raspberry mixture and serve.