Sweet Baked Peaches with Yoghurt, Strawberries and Pistachios
Nothing says autumn to me like the smell of cinnamon coming from the kitchen. Paired with a juicy baked fruit, it’s the most delightful combination. This simple recipe is a lovely breakfast option, especially when heading into the darker mornings of winter. It’s warming, tasty and oh-so satisfying. I often make a bigger batch of the peaches at the start of the week so I can reheat them for breakfast a few days in a row, but you can also use any leftovers for a low-calorie dessert, served with some low-calorie ice cream and topped with a sprinkling of crushed pistachios
POINTS AND NUTRITIONAL INFORMATION
Serves 2 – per serving = 4 points or 226 cals, 7.6g fat, 23.0g carbs. 15.7g protein
Ingredients
2 ripe peaches, halved and destoned
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon
10 strawberries, sliced
20 unsalted pistachios, deshelled and roughly crushed in a pestle and mortar
200g fat free Greek yoghurt
1 tsp honey
Method
- Pre heat the oven to 180c. Place the peaches cut side up into a small oven dish. Sprinkle with 2 tsp brown sugar and ½ tsp cinnamon and put in the oven for 30 minutes.
- Take four pieces of tin foil and sit each peach half inside a piece of foil, uncovered.
- Sprinkle the peaches with the brown sugar and cinnamon, wrap each peach so they are totally covered and pop into a small baking dish. Bake in the oven for 30 minutes.
- While the peaches are baking, slice the strawberries and crush the pistachios.
- Once cooked, remove the peaches from the oven and leave to cool for a few minutes. Remove from the foil and then slice each half into three wedges.
- Splitting between two bowls, add the yoghurt, the peaches and the strawberries, then top with the crushed pistachios and a little drizzle of honey.