Peaches and Yogurt with Sugared Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish - tasty enough for dessert - boasts potassium and vitamin C from the peaches, and calcium and protein from the yogurt. Make the topping a day in advance, cool it completely, and store it at room temperature in a zip-top plastic bag. Be sure to measure the egg white; when we tested the dish with 1 whole egg white, the recipe didn't work. Ingredients:
1/2 cup sliced almonds |
1/2 cup sugar |
2 tablespoons lightly beaten egg white |
cooking spray |
1/4 cup sugar |
1/4 cup water |
1 teaspoon grated lemon rind |
1/2 teaspoon vanilla extract |
4 cups sliced peeled peaches |
remaining ingredients |
2 cups vanilla low-fat yogurt |
2 tablespoons honey |
Directions:
1. Preheat oven to 400°.
2. To prepare topping, combine almonds, 1/2 cup sugar, and egg white. Spread in an even layer on a jelly roll pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned, stirring after 5 minutes. Remove from heat; cool.
3. To prepare peaches, combine 1/4 cup sugar, water, and rind in a small saucepan over medium-high heat. Bring to a boil; cook 1 minute. Pour syrup into a large bowl; stir in vanilla. Add peaches, tossing to coat. Let stand 5 minutes; drain.
4. Combine the yogurt and the honey. Spoon 1/2 cup yogurt mixture into each of 4 shallow bowls. Top each serving with 1 cup peaches and about 3 tablespoons topping, and serve immediately.
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