It’s much easier to eat your five-a-day in summer, but if you fancy jazzing up your fruit a little bit without going overboard on calories, try this simple, low fat dessert.
Always use ripe peaches when you are making this dessert. The stones will be easier to remove and the fruit will be more juicy and succulent. If you don’t have any peaches, you could prepare and cook fresh apricots, greengages or plums in the same way.
Preparation: 5 minutes
Cooking: 15–20 minutes
Per serving: 65 kcal, 3g protein, 11g carbs, 1g fat
- 2 fresh ripe peaches, halved and stones removed
- 2 teaspoons Demerara sugar
- pinch of ground cinnamon or nutmeg
- juice of ½ lemon
- 4 tablespoons quark, virtually fat-free fromage frais or 0% fat Greek yoghurt
- summer berries (redcurrants, raspberries or strawberries), to garnish
- Preheat the oven to 200°C, gas mark 6.
- Cut each peach in half and ease out the stone. Place the peaches, cut-side up, on a non-stick baking sheet. Sprinkle them with a little Demerara sugar, cinnamon or nutmeg and a few drops of lemon juice.
- Bake the peaches in the preheated oven for 15–20 minutes, until tender and golden brown on top.
- Serve the peaches warm, topped with a spoonful of quark, fromage frais or Greek yoghurt, with a few summer berries as a garnish.
Tip: You can use any sugar in this recipe but Demerara tastes best and browns particularly well.
- Use nectarines instead of peaches and sprinkle with 1 tablespoon orange liqueur before baking in the oven.
- Sprinkle the peaches with 2 teaspoons diced stem ginger before cooking them as above.
- For an extra-special Italian twist on this recipe, mix three crushed amaretti biscuits with the quark or fromage frais and 1 teaspoon caster sugar, then pile into the peach halves, sprinkle with Amaretto liqueur and pop under a hot grill until bubbling and golden.