Roasted Peach Sundaes

August/September 2006

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This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.

"This is a simple dessert for the summer. "
Roasted Peach Sundaes

Makes: 6 servings

Active Time:

Total Time:


  • 3 ripe peaches, halved and pitted
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 3 cups nonfat vanilla frozen yogurt
  • 6 gingersnaps, crumbled (optional)


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
  3. Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.


Per serving: 138 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 30 g carbohydrates; 5 g protein; 1 g fiber; 64 mg sodium; 346 mg potassium.

Nutrition Bonus: Calcium (15% daily value), Vitamin C (10% dv).

Carbohydrate Servings: 2

Exchanges: 1/2 fruit, 1 1/2 other carbohydrates

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