Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
In this version of the classic summer dessert, egg whites bind the crisp topping instead of butter. If you prefer, substitute pecans for almonds.
Ingredients[]
- 1/2 cup regular oats
- 1/3 cup packed brown sugar
- 1/4 cup sliced almonds
- Dash of salt
- 1 teaspoon vanilla extract
- 2 large egg whites
- 6 peaches, peeled, halved, and pitted
- 3 cups vanilla low-fat frozen yogurt
Directions[]
- Preheat oven to 400°.
- Combine first 4 ingredients in a medium bowl.
- Combine vanilla and egg whites in a small bowl; stir with a whisk until foamy.
- Add egg mixture to oat mixture, stirring until well blended.
- Spoon about 1 tablespoon oat mixture into each peach.
- Arrange peach halves on a baking sheet.
- Bake at 400° for 13 minutes or until oat mixture is set.
- Serve with frozen yogurt.
Yield: 6 servings (serving size: 2 peach halves and 1/2 cup yogurt)