Line a box mould (30 cm long) with aluminium foil. Coat the foil with oil. Melt chocolate with fat in a hot water bath. Fold in cornflakes. Take off 3 tablespoons and put them in 6 heaps on an oiled piece of aluminium foil. Spread the rest in the box form. Put in a cool place
Soak the gelatine. Drain the peaches and collect the juice. Cut 3 peaches in half. Puree the rest, except for a gap, with 4 tablespoons of juice. Stir in yoghurt, some sweetener and lemon peel. Squeeze out the gelatine, dissolve and also stir in. Put in a cool place. Whip cream until stiff. When the yoghurt cream begins to set, fold in the cream. Pour half of the cream into the box form, spread pieces of peach on top, spread the rest of the cream on top. Keep in a cool place for at least 2 hours.
Lift the cake out of the tin with the aluminium foil, carefully remove the foil. Cut the cake into 6 pieces. Cut remaining peach slices into 6 pieces. Decorate the slices with this and with chocolate crisps
Tip: As a non-diabetic you can prepare the slices with normal chocolate and 1 tin (850 ml) of peaches. The yoghurt peach cream can be seasoned sweetly with household sugar