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EASY BAKE PEACHES
It’s peach season right now and baked peaches are absolutely delicious and easy to prepare. Serve them warm just as they are for dessert or with a dollop of fat-free whip. You can also serve it with a ½ cup of low-fat ricotta cheese, low-fat cottage cheese or low-fat Greek yogurt for a protein-packed breakfast.
PREP TIME
About 5 minutes.
COOK TIME
30 minutes (or until peaches are fork tender).
SERVINGS
About 6.
INGREDIENTS
- 3 fresh, ripe peaches, pitted and halved
- 2 tbs extra virgin olive oil
- 2 tbs sugar free maple syrup
- ½ tbs rum extract
- 1 ½ tsp Truvia brown sugar blend
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ¼ teaspoon salt
- Optional: Serve with ½ cup of low-fat ricotta cheese, ½ cup low-fat cottage cheese or ½ cup of low-fat plain Greek yogurt
INSTRUCTIONS
- Preheat oven to 350°F.
- Prep your peaches. Wash each peach and split the peaches in half, removing the pit.
- Place peach halves, cut-side up into a lightly greased baking dish. You may use any baking dish you want, but peaches should be able to fit comfortably in the pan with a little bit of separation from each other.
- In a small mixing bowl, whisk together, the oil, maple syrup, rum extract, Truvia brown sugar blend, vanilla extract, cinnamon, and salt. Spoon the mixture over the peaches.
- Place in the oven and bake uncovered for about 30 minutes or until the peaches are soft and tender.
Serve warm and enjoy! Ours is served with low fat plain Greek yogurt.
NUTRITIONAL INFORMATION PER SERVING (1 peach half)
Calories: 115; Total fat: 4.9g; Saturated fat: 0.7g; Cholesterol: 0g; Sodium: 126mg; Potassium: 196mg; Total Carbohydrate: 13g; Dietary Fiber: 2g; Sugars: 8g; Protein: 1g; Vitamin A: 10.5%; Vitamin C: 11.0%; Vitamin D: 0%; Iron: 1.4%
NUTRITIONAL INFORMATION PER SERVING (1 peach half plus ½ cup low fat plain Greek yogurt)
Calories: 206; Total fat: 7.4g; Saturated fat: 2.2g; Cholesterol: 18g; Sodium: 196mg; Potassium: 196mg; Total Carbohydrate: 19g; Dietary Fiber: 2g; Sugars: 12g; Protein: 12g; Vitamin A: 23%; Vitamin C: 23.5%; Vitamin D: 12.5%; Iron: 3.4%
