Tuesday, September 1, 2015

80--- Honey and Walnut Ricotta-Stuffed Roasted Peaches

Summer is coming to an end... but it seems that stone fruit season is still in full swing!  This is a delicious dessert that is beautiful and satisfying and includes fresh peaches- get them while you still can!

Honey and Walnut Ricotta-Stuffed Roasted Peaches
Serves 2

1 large peach, pitted
1/4 cup part skim ricotta cheese
1 Tbsp crushed walnuts
1 tsp honey, divided
Dash ground cinnamon

Preheat oven to 400 degrees.

In a small bowl, whisk together ricotta, walnuts, and 1/2 tsp honey.

Use a sharp spoon or paring knife to create a deeper pit in the center of each peach.  Spoon ricotta mixture into each pit.

Sprinkle each ricotta-stuffed half with ground cinnamon.  Place the peaches on a baking sheet (may need to prop up with aluminum foil) and bake for 10-12 minutes or until peach is softened and filling is warm.

Remove from the oven and allow to cool slightly before drizzling with remaining 1/2 tsp honey and serving.

Nutrition Info per 1/2 peach: 133 calories, 4 g fat, 5 g protein, 15 g carbohydrates, 3 g fiber

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