Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Cyrus Johnson, Portland, Oregon
Recipe by Cooking Light August 2007

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt and raspberry jam in a small bowl. Combine peaches and remaining ingredients in a large bowl. Add yogurt mixture to bowl, and toss gently to coat.

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Nutrition Facts

86 calories; calories from fat 3%; fat 0.3g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.2g; carbohydrates 21.5g; fiber 2g; cholesterol 0mg; iron 0.3mg; sodium 6mg; calcium 19mg.
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