Passion fruit Bellinis
PersonalPoints™ per serving
2 medium, ripe
- Peel and de-stone the peaches. Whizz them into a purée using a stick blender and divide the purée equally between 6 Champagne flutes or saucers.
- Cut the passion fruits in half, scoop out the flesh and add it to the glasses. Pour over the Prosecco (you’ll have a bit left over for top-ups) and stir, then serve immediately.