Nutrition per serving may change if servings are adjusted.
1 nectarine, halved and pitted
4 gingersnaps, crushed
2 teaspoons melted butter
1 teaspoon brown sugar
1/2 teaspoon lemon juice
1/2 cup orange juice
1/4 cup low-fat vanilla yogurt
Preheat oven to 350 °F. Place nectarine halves cut-side up in a small baking dish. Combine gingersnaps, butter, sugar and lemon juice; divide between the nectarine halves. Pour orange juice around them. Cover with foil. Bake until tender, about 25 minutes. Serve with low-fat vanilla yogurt.
Per serving: 172 calories; 6 g fat(3 g sat); 1 g fiber;
29 g carbohydrates; 3 g protein;
41 mcg folate; 11 mg cholesterol;
18 g sugars; g added sugars; 449 IU vitamin A;
36 mg vitamin C; 47 mg calcium; 1 mg iron;
82 mg sodium; 336 mg potassium