Rating: 5 stars
3 Ratings
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  • 5 star values: 3

You can prepare and refrigerate the stuffing before you go to bed, then assemble and bake the peaches in the morning. Enjoy one peach half as a pre- or post-workout snack. Or have two stuffed peach halves with an eight-ounce glass of skim milk or one ounce of string cheese for breakfast. The peach halves also are a nice addition to a brunch buffet.

Maureen Callahan
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 peach half and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.

Nutrition Facts

134 calories; calories from fat 17%; fat 2.5g; saturated fat 0.7g; mono fat 1.3g; poly fat 0.5g; protein 2.2g; carbohydrates 27g; fiber 2.1g; cholesterol 2mg; iron 0.5mg; sodium 30mg; calcium 39mg.
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