We’re feeling peachy about this dessert recipe: Broiled Glazed Peaches stuffed with Blueberry Compote and Cream Cheese… YUM! With an emphasis on fruit, this is a great way to satisfy your sweet tooth.
Serving Size: 2 peach halves
1 pint blueberries, divided
½ cup Splenda® No Calorie Sweetener, Granulated,
2 tablespoons (1 ounce) fat free
5 teaspoons lemon juice, divided
4 firm but ripe peaches (around 1
pound), halved and pitted
1 tablespoon cornstarch
1 tablespoon finely chopped nuts like
pistachios, walnuts, or almonds
1 cup fat free vanilla frozen yogurt
1. Preheat the broiler on high.
2. Add half the blueberries to a small
nonstick pan. Warm over medium-high heat, stirring occasionally, until
blueberries begin to burst, about 4 to 5 minutes. Lower the heat to medium; add
in remaining blueberries, ¼ cup Splenda® Sweetener, cream cheese, and 2 teaspoons lemon juice. Stir
constantly until cream cheese melts, about 2 to 3 minutes. Remove from heat and
reserve until needed.
3. Meanwhile, coat a large baking
dish with cooking spray. Halve
each peach; remove and discard the pits. Using a teaspoon or a melon baller,
remove 1 teaspoon of peach flesh from the middle of each peach so each peach
can hold more filling. Place each peach half cut-side-up in the baking dish.
Make the glaze: In a small bowl, add
¼ cup Splenda®
Sweetener, and cornstarch. Stir in enough lemon juice to create a glaze
consistency, about 2 to 3 teaspoons. Use a spoon to spread the glaze on the top
of each peach half.
Broil peaches about 3 to 4 inches from heat until peaches are almost tender,
about 5 minutes.
Remove dish from the broiler. Divide blueberry mixture between each peach,
filling each peach cavity. Place in broiler for another 5 minutes.
Remove from broiler again. Top with nuts, using your fingers to press nuts into
blueberry compote, if needed. Use a spatula to transfer 2 peach halves to each
plate. Top each one with 2 tablespoons frozen yogurt, if desired. Serve.
Cooking Tip: Ever wondered
why pits are easier to remove from some peaches than others? It’s because some
varieties are clingstone, where the flesh sticks to the pit, while others are
freestone, where the pit can be pulled out. For the clingstone, gently twist
the peaches after cutting to help remove the pit from one peach half; then
carefully use a knife to cut the pit from the other half.
Smart Tip #1: Make an extra
batch of the blueberry compote and use it to stir into morning oatmeal or
spread over English muffins to liven up breakfast.
Smart Tip #2: When removing
peach flesh from each half, don’t toss those pieces. Either eat on its own or
add into a pitcher of water for flavoring.
*Note: Optional ingredients are not included in the nutrition
information per serving.
NUTRITION INFO PER SERVING (2 peach halves):
Saturated Fat 0g
Trans Fatty Acid 0g
Dietary Fiber 4g
Total Sugars 17g