Individual Peach Crisps

recipe
In this version of the classic summer dessert, egg whites bind the crisp topping instead of butter. If you prefer, substitute pecans for almonds.

Yield:

6 servings (serving size: 2 peach halves and 1/2 cup yogurt)

Recipe from

Cooking Light

Nutritional Information

Calories 301
Caloriesfromfat 12 %
Fat 3.9 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 0.8 g
Protein 9.1 g
Carbohydrate 60.9 g
Fiber 5.5 g
Cholesterol 5 mg
Iron 1 mg
Sodium 107 mg
Calcium 189 mg

Ingredients

1/2 cup regular oats
1/3 cup packed brown sugar
1/4 cup sliced almonds
Dash of salt
1 teaspoon vanilla extract
2 large egg whites
6 peaches, peeled, halved, and pitted
3 cups vanilla low-fat frozen yogurt

Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a medium bowl. Combine vanilla and egg whites in a small bowl; stir with a whisk until foamy. Add egg mixture to oat mixture, stirring until well blended.

Spoon about 1 tablespoon oat mixture into each peach half. Arrange peach halves on a baking sheet. Bake at 400° 13 minutes or until oat mixture is set. Serve with frozen yogurt.

Note:

Richard Ruben,

June 2003
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