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Peaches and Yogurt with Sugared Almonds

Peaches and Yogurt with Sugared Almonds

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

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 18%
  • Fat: 7.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 10.5g
  • Carbohydrate: 74.9g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 94mg
  • Calcium: 252mg