Bakewell peaches
prep: 15 minutes
cook: 15 minutes
serving: 8
Nutrition Facts
each serving
KCal
64
Carbs
7.4g
fiber
1.6g
Protein
2.7g
Fat
2.3g
Saturates
0.3g
Sugars
4.6g
Salt
0.11g
Fruit/Veg Portion
1
Ingredients
all 10 types- 1 tsp rapeseed oil
- 8 raspberries, plus handful to serve
- 4 medium, fresh peaches or nectarines, halved and stoned
- 1 egg, beaten
- 1 tsp almond essence
- 30g low-fat natural yogurt
- 30g wholemeal flour
- 4 tsp granulated sweetener
- half tsp baking powder
- 1 tbsp flaked almonds
Directions
6 steps in totalStep 1
Preheat the oven 180°C/gas 4 and lightly oil an ovenproof dish.
Step 2
Halve the peaches and place a raspberry into the centre of each half (where the stone was). Arrange the peach halves in the dish.
Step 3
Place the egg, almond essence, yogurt and sweetener in a bowl, and beat together well.
Step 4
Mix the baking powder with the flour and gently stir into the egg mixture.
Step 5
Spoon the mixture on top of each peach half and scatter with the almonds.
Step 6
Bake for 12–15 minutes until the top is golden and the peaches are soft, but still firm.
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