ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Individual Peach Crisps

Yield 6 servings (serving size: 2 peach halves and 1/2 cup yogurt)
In this version of the classic summer dessert, egg whites bind the crisp topping instead of butter. If you prefer, substitute pecans for almonds.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.