Peaches and Yogurt with Sugared Almonds

This dish - tasty enough for dessert - boasts potassium and vitamin C from the peaches, and calcium and protein from the yogurt. Make the topping a day in advance, cool it completely, and store it at room temperature in a zip-top plastic bag. Be sure to measure the egg white; when we tested the dish with 1 whole egg white, the recipe didn't work.

Yield: 4 servings (serving size: 1/2 cup yogurt mixture, 1 cup peaches, 3 tablespoons topping)

Ingredients

• Topping:
• 1/2  cup  sliced almonds
• 1/2  cup  sugar
• 2  tablespoons  lightly beaten egg white
• Cooking spray
• 
  Peaches:
• 1/4  cup  sugar
• 1/4  cup  water
• 1  teaspoon  grated lemon rind
• 1/2  teaspoon  vanilla extract
• 4  cups  sliced peeled peaches
• 
  Remaining ingredients:
• 2  cups  vanilla low-fat yogurt
• 2  tablespoons  honey

Preparation

Preheat oven to 400°.

To prepare topping, combine almonds, 1/2 cup sugar, and egg white. Spread in an even layer on a jelly roll pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned, stirring after 5 minutes. Remove from heat; cool.

To prepare peaches, combine 1/4 cup sugar, water, and rind in a small saucepan over medium-high heat. Bring to a boil; cook 1 minute. Pour syrup into a large bowl; stir in vanilla. Add peaches, tossing to coat. Let stand 5 minutes; drain.

Combine the yogurt and the honey. Spoon 1/2 cup yogurt mixture into each of 4 shallow bowls. Top each serving with 1 cup peaches and about 3 tablespoons topping, and serve immediately.

Nutritional Information

Calories:

394 (18% from fat)

Fat:

7.7g (sat 1.5g,mono 4.2g,poly 1.6g)

Protein:

10.5g

Carbohydrate:

74.9g

Fiber:

2.7g

Cholesterol:

6mg

Iron:

0.3mg

Sodium:

94mg

Calcium:

252mg