Peaches and Yogurt with Sugared Almonds

Cooking Light
This dish - tasty enough for dessert - boasts potassium and vitamin C from the peaches, and calcium and protein from the yogurt. Make the topping a day in advance, cool it completely, and store it at room temperature in a zip-top plastic bag. Be sure to measure the egg white; when we tested the dish with 1 whole egg white, the recipe didn't work.
4 servings (serving size: 1/2 cup yogurt mixture, 1 cup peaches, 3 tablespoons topping)


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1/2 cup sliced almonds
1/2 cup sugar
2 tablespoons lightly beaten egg white
Cooking spray
1/4 cup sugar
1/4 cup water
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
4 cups sliced peeled peaches
Remaining ingredients:
2 cups vanilla low-fat yogurt
2 tablespoons honey


Preheat oven to 400°.

To prepare topping, combine almonds, 1/2 cup sugar, and egg white. Spread in an even layer on a jelly roll pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned, stirring after 5 minutes. Remove from heat; cool.

To prepare peaches, combine 1/4 cup sugar, water, and rind in a small saucepan over medium-high heat. Bring to a boil; cook 1 minute. Pour syrup into a large bowl; stir in vanilla. Add peaches, tossing to coat. Let stand 5 minutes; drain.

Combine the yogurt and the honey. Spoon 1/2 cup yogurt mixture into each of 4 shallow bowls. Top each serving with 1 cup peaches and about 3 tablespoons topping, and serve immediately.

Created date

July 2004

Nutritional Information

Calories 394
Caloriesfromfat 18 %
Fat 7.7 g
Satfat 1.5 g
Monofat 4.2 g
Polyfat 1.6 g
Protein 10.5 g
Carbohydrate 74.9 g
Fiber 2.7 g
Cholesterol 6 mg
Iron 0.3 mg
Sodium 94 mg
Calcium 252 mg