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.
Cooking Light JULY 2003
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.
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