Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 6 servings
Total Time: 30 minutes
Prep Time: 5 minutes
This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.
- 3 ripe peaches, halved and pitted
- 1 tablespoon brown sugar
- 2 teaspoons lemon juice
- 3 cups nonfat vanilla frozen yogurt
- 6 gingersnaps, crumbled (optional)
- Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
- Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.
Per serving: 138 calories; 0 g fat (0 g saturated fat, 0g mono unsaturated fat); 2 mg cholesterol; 30 g carbohydrates; 5 g protein; 1 g fiber; 64 mg sodium; 346 mg potassium
Nutrtion Bonus: Calcium (15% daily value), Vitamin C (10% dv).
Exchanges: 1/2 fruit, 1 1/2 other carbohydrates
Carbohydrate Servings: 2
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Sat Fat
- Low Cholesterol
- Low Sodium
- High Calcium
- Heart Healthy
- Seasons & Occassions
- Main Ingredient(s)
- Dairy & Soy
- Dish Type(s)
- Desserts, Frozen
- Desserts, Frozen
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.