Roasted Peaches

Fill the roasted peach halves with lightly sweetened ricotta cheese and a sprinkle of chopped toasted hazelnuts for an easy and elegant summer dessert.

Recipe 4 servings; Active Time: 10 minutes; Total Time: 30 minutes

INGREDIENTS

4 ripe peaches, (about 1 1/4 pounds)

1 1/2 teaspoons lemon juice

1 tablespoon sugar

PREPARATION

Preheat oven to 425°F. Cut peaches in half and remove pits. Toss the peach halves with lemon juice in a large bowl; add sugar and toss once again. Arrange halves cut-side up in a baking dish. Roast until the peaches are tender, 20 to 25 minutes. If the juices in the pan begin to burn, add a little water and cover the pan loosely with foil.

NUTRITION

Per serving: 51 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 20 g carbohydrates; 2 g added sugars; 1 g protein; 2 g fiber; 0 mg sodium; 262 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit