Crush the peaches with the powdered sugar, then mix with the yogurt.
Soak the gelatine in cold water. Heat the lemon and orange juice. Remove from heat. Squeeze the gelatin and let it melt in the warm liquid. Fold in a few spoonfuls of the peach puree, then stir this amount into the remaining puree. Whip the cream until stiff and fold it in.
Pour into serving dishes and refrigerate for two to three hours before serving. To serve, place the ramekins very briefly in hot water, then turn the puddings out onto plates.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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