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Roasted Peaches

:  The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (9 votes)

Fill the roasted peach halves with lightly sweetened ricotta cheese and a sprinkle of chopped toasted hazelnuts for an easy and elegant summer dessert.


Roasted Peaches Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 ripe peaches, (about 1 1/4 pounds)
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon sugar

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Preparation

  1. Preheat oven to 425°F. Cut peaches in half and remove pits. Toss the peach halves with lemon juice in a large bowl; add sugar and toss once again. Arrange halves cut-side up in a baking dish. Roast until the peaches are tender, 20 to 25 minutes. If the juices in the pan begin to burn, add a little water and cover the pan loosely with foil.

Nutrition

Per serving: 51 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 20 g carbohydrates; 2 g added sugars; 1 g protein; 2 g fiber; 0 mg sodium; 262 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit


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Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
Entertaining, formal
Kid-friendly
Quick (total 30 min. or less)
Type of Dish
Desserts, fruit
Snack
Ease of Preparation
Easy
Ethnic/Regional
American
Southern/Soul
Total Time
30 minutes or less
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
Roast
Meal/Course
Brunch
Dessert
Snack
Season
Spring
Summer
Fall
Publication
The Essential EatingWell Cookbook (2004)
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