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Yogurt With Peach Puree And Fresh Raspberries
Ingredients:
8 ounces canned sliced peaches
8 ounces fresh raspberries
16 ounces plain reduced-fat yogurt
1 cup walnuts roughly chopped
4 fresh mint leaves
Yield:
4 Servings
Method:
Drain the peaches and puree them in a blender or food processor until smooth. Wash the raspberries.
In a small bowl, place one-eighth of the yogurt at the bottom. Place one-eighth of the peach puree on top. Place one-eighth of the raspberries on the peach layer. Repeat this layer, then top with chopped walnuts. Garnish each glass with a few raspberries and a mint leaf.
This recipe yields 4 servings. Serving size: 9 ounces.
Exchanges Per Serving: 3 1/2 Fat, 1 Fruit, 1 Very Lean Meat.
Nutrition Facts: Calories 297; Calories from Fat 163; Total Fat 18g; Saturated Fat 2g; Cholesterol 7mg; Sodium 83mg; Carbohydrate 25g; Dietary Fiber 6g; Sugars 17g; Protein 14g.