Individual Peach Crisps

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

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 12%
  • Fat: 3.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.1g
  • Carbohydrate: 60.9g
  • Fiber: 5.5g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 107mg
  • Calcium: 189mg

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

  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.
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