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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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