In this version of the classic summer dessert, egg whites bind the crisp topping instead of butter. If you prefer, substitute pecans for almonds.

Richard Ruben
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
6 servings (serving size: 2 peach halves and 1/2 cup yogurt)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

301 calories; calories from fat 12%; fat 3.9g; saturated fat 1.1g; mono fat 1.8g; poly fat 0.8g; protein 9.1g; carbohydrates 60.9g; fiber 5.5g; cholesterol 5mg; iron 1mg; sodium 107mg; calcium 189mg.
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