A Healthy Low Fat Low Sugar tasty treat!!

January 23, 2015

 

Baked Almond-Stuffed Peaches

Try a variation featuring apples and stuffing them with a cinnamon macaroon filling. The fruit can be served with low-fat sour cream or vanilla ice cream.

 

from Eat to Beat Diabetes

 

 

 

 

Baked Almond-Stuffed Peaches

 

 

  • prep 30 min    cook 35 min

  • serves 8

 

 

Ingredients
  • 5 large peaches, ripe but firm

  • 10 dried apricot halves, finely chopped

  • 6 packaged amaretti cookies, crumbled

  • 2 teaspoons almond extract

  • 1 tablespoon brandy

  • 1 large egg white

  • 1/3 cup chopped, blanched almonds

  • 1/4 cup packed light brown sugar

 

To serve (optional)
Low-fat sour cream or vanilla ice cream

 

How to make it  1 hour, 5 minutes

 

 

  • 1

     

    Preheat the oven to 350°F. Half-fill a large saucepan with water and bring to a boil over high heat. Cut 4 of the peaches in half (do not peel) and remove the pits. Slide the peaches into the boiling water and cook just until they begin to soften, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Place the peaches cut side up in a shallow baking dish.

     

  • 2

     

    To make the filling, peel, pit, and finely chop the remaining peach and place in a medium bowl. Add the dried apricots, amaretti crumbs, almond extract, brandy, and egg white. Stir until thoroughly mixed.

     

  • 3

     

    Heat a small skillet over high heat for 1 minute, add the almonds, then turn and toss them until golden and lightly toasted. Add the almonds to the fruit mixture and toss.

     

  • 4

     

    Spoon the filling into the cavities of each peach half, heaping up the filling and pressing it together gently. Sprinkle with the brown sugar. Cover the baking dish with foil.

     

  • 5

     

    Bake the peaches until tender, about 25 minutes. Remove the foil, increase the oven temperature to 400°F, and bake until the topping is golden brown, 5 minutes more. Serve warm with a scoop of low-fat sour cream or ice cream, if desired.

     

 

Some More Ideas
Baked raisin-stuffed apples: Instead of the peaches, substitute  5 large red-skinned baking apples (about 2 1/2
pounds), such as Cortland, Jonathan, or Rome Beauty. Cut 4 of the apples in half (do not peel) and core. Instead of the amaretti filling, use the remaining peeled, cored, chopped apple, 1 cup coconut macaroon crumbs, 1/2 cup golden raisins, 1 teaspoon vanilla extract, 1 tablespoon light rum, 1 teaspoon ground cinnamon, and 1 large egg white.

Baked cherry-stuffed pears: Substitute 5 large ripe pears for the peaches and 3/4 cup dried cherries for the apricots.

Baked cranberry-stuffed nectarines: Use 5 large ripe nectarines for the peaches and 3/4 cup dried cranberries for the apricots. Use 1/3 cup chopped pistachios in place of the almonds.

Plus Points

  • Dried apricots are a good source of potassium, which is needed to maintain normal blood pressure.

  • Amaretti cookies are a type of macaroon made with whipped egg whites and almond paste. Because they are made with a meringue, they are lower in fat than many other cookies.

 

 

 

Nutritional Information(per serving)
  • Calories: 174

  • Calories from Fat: 48

  • Fat: 5g

  • Saturated Fat: 1g

  • Cholesterol: 4mg

  • Sodium: 56mg

  • Carbs: 30g

  • Sugars: 21g

  • Protein: 3g

  • Fiber: 3g

 

 

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