Heart Healthy
The star of this heart-healthy dessert is juicy, ripe summer peaches. Broiling the fruit caramelizes it, bringing its natural sweetness to a whole new level. A glaze made from a sugar substitute adds a delicious finishing touch while keeping the calories low.
Print Recipe
Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese
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Servings
4
-
Serving Size:
2 peach halves
Ingredients
-
1 pint blueberries -
1/2 cup sugar substitute -
2 tablespoons cream cheese -
5 teaspoons lemon juice -
Cooking spray -
4 peaches -
1 tablespoon cornstarch -
1 tablespoon nuts
Directions
Tip: Click on step to mark as complete.
-
Preheat the broiler on high. -
In a small nonstick pan, cook 1/2 pint blueberries over medium-high heat for 4 to 5 minutes, or until the blueberries begin to burst, stirring occasionally. Reduce the heat to medium. Stir in the remaining 1/2 pint blueberries, ¼ cup sugar substitute, the cream cheese, and 2 teaspoons lemon juice. Cook for 2 to 3 minutes, or until the cream cheese is melted, stirring constantly. Remove the pan from the heat. Set aside. -
Meanwhile, lightly spray a large baking dish with cooking spray. Using a teaspoon or a melon baller, remove 1 teaspoon of peach flesh from the middle of each peach to widen the cavity. Place each peach half cut-side-up in the baking dish. -
Make the glaze: In a small bowl, stir together the remaining ¼ cup sugar substitute and 1 tablespoon cornstarch. Whisk in the remaining 3 teaspoons lemon juice, 1 teaspoon at a time, until the mixture is the consistency of a glaze. Spread the glaze on the top of each peach half. -
Broil the peaches about 3 to 4 inches from the heat for 5 minutes, or until the peaches are almost tender. -
Remove the baking dish from the broiler. Fill each peach cavity with the blueberry mixture. Broil for 5 minutes. -
Remove the baking dish from the broiler. Sprinkle the nuts over the peaches. Using a spatula, transfer 2 peach halves to each plate. Serve immediately.
Cooking Tip: To easily remove the pit from clingstone peaches: Gently twist the peach halves after cutting the peach to help loosen the pit from one peach half. Carefully use a knife to cut the pit from the other half.
Keep it Healthy: Make an extra batch of the blueberry compote to stir into oatmeal or spread over whole-wheat English muffins.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 126 | |
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 1 mg | |
| Sodium | 52 mg | |
| Total Carbohydrate | 28 g | |
| Dietary Fiber | 4 g | |
| Sugars | 17 g | |
| Protein | 3 g | |
Dietary Exchanges
1 1/2 fruit, 1/2 other carbohydrate
-
Servings
4
-
Serving Size:
2 peach halves
Ingredients
-
1 pint blueberries -
1/2 cup sugar substitute -
2 tablespoons cream cheese -
5 teaspoons lemon juice -
Cooking spray -
4 peaches -
1 tablespoon cornstarch -
1 tablespoon nuts
Directions
Tip: Click on step to mark as complete.
-
Preheat the broiler on high. -
In a small nonstick pan, cook 1/2 pint blueberries over medium-high heat for 4 to 5 minutes, or until the blueberries begin to burst, stirring occasionally. Reduce the heat to medium. Stir in the remaining 1/2 pint blueberries, ¼ cup sugar substitute, the cream cheese, and 2 teaspoons lemon juice. Cook for 2 to 3 minutes, or until the cream cheese is melted, stirring constantly. Remove the pan from the heat. Set aside. -
Meanwhile, lightly spray a large baking dish with cooking spray. Using a teaspoon or a melon baller, remove 1 teaspoon of peach flesh from the middle of each peach to widen the cavity. Place each peach half cut-side-up in the baking dish. -
Make the glaze: In a small bowl, stir together the remaining ¼ cup sugar substitute and 1 tablespoon cornstarch. Whisk in the remaining 3 teaspoons lemon juice, 1 teaspoon at a time, until the mixture is the consistency of a glaze. Spread the glaze on the top of each peach half. -
Broil the peaches about 3 to 4 inches from the heat for 5 minutes, or until the peaches are almost tender. -
Remove the baking dish from the broiler. Fill each peach cavity with the blueberry mixture. Broil for 5 minutes. -
Remove the baking dish from the broiler. Sprinkle the nuts over the peaches. Using a spatula, transfer 2 peach halves to each plate. Serve immediately.
Cooking Tip: To easily remove the pit from clingstone peaches: Gently twist the peach halves after cutting the peach to help loosen the pit from one peach half. Carefully use a knife to cut the pit from the other half.
Keep it Healthy: Make an extra batch of the blueberry compote to stir into oatmeal or spread over whole-wheat English muffins.
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