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Peaches and Yogurt with Sugared Almonds

Yield 4 servings (serving size: 1/2 cup yogurt mixture, 1 cup peaches, 3 tablespoons topping)
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.

Ingredients

  • Topping:
  • 1/2 cup sliced almonds
  • 1/2 cup sugar
  • 2 tablespoons lightly beaten egg white
  • Cooking spray
  • Peaches:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.