Italian · Dessert
Baked Stuffed Peaches
Ripe peach halves hollowed and filled with a cocoa-raspberry whipped cottage cheese and whey mixture, topped with almonds and a touch of honey, then baked until the fruit softens and the filling turns lightly golden — a lightened Italian-style stuffed peach built to hit a strict protein-and-fibre target without the usual amaretti-and-butter heft.
$1
15 minsPrep
21 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
144Calories
11.7gProtein
3.6gFat
19.7gCarbs
14.4gSugar
4.5gFiber
151mgSodium
5mgChol
0.9gSat Fat
335mgPotassium
87mgCalcium
1mgIron
0.2mcgVitamin B12
12.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Peach Nectar
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 190°C (375°F). Halve the 200g peaches and remove the pits, scooping out a little extra flesh from each half to make room for filling; reserve the scooped flesh.
2
In a bowl, mash the 70g low-fat cottage cheese with the reserved peach flesh until fairly smooth, then stir in the 12g whey protein isolate, 40g crushed raspberries, 5g cocoa powder and 1g cinnamon until evenly combined.
3
Arrange the peach halves cut-side up in 2 individual baking dishes (one dish per serving), then spoon the cheese mixture into the hollows, mounding it slightly.
4
Scatter the 8g chopped almonds over the tops, drizzle with the 8g honey and the 4g lemon juice.
5
Bake for 20-22 minutes until the peaches are tender when pierced and the filling is set and lightly golden on top.
6
Rest for 5 minutes before serving warm, one stuffed peach dish per person.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g halved and pitted peach
- 2.5 oz70g mashed smooth cottage cheese lowfat
- 0.4 oz12g vanilla flavour whey protein isolate
- 1.4 oz40g crushed raspberry
- 0.2 oz5g cocoa powder
- 0.3 oz8g roughly chopped almond
- 0.3 oz8g honey
- 0 oz1g cinnamon ground
- 0.1 oz4g lemon juice
