Baked Peaches with Raspberries

This incredibly simple dessert is a great hot pudding recipe for anyone with diabetes. Despite adding no refined sugar the luscious peaches cook down to a tasty caramelised gooiness and the sharpness of the raspberries and lime contrasts beautifully with the grape juice and ginger. Serve with a generous dollop of low-fat yoghurt or very low-fat crème fraiche. Only 63 calories and 0.2% fat

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Baked peaches with raspberries

Baked peaches with raspberries

Nutritional Info

Serves
2
Fat per serving
0.20%
Calories per serving
63KCal

Ingredients

  • 2 ripe peaches
  • 150g fresh raspberries
  • 2 tbsps grape juice
  • juice of a fresh lime
  • 1 tsp freshly chopped ginger

Cooking Instructions

  1. 1 Preheat the oven to 200C, 400F, Gas Mark 6.
  2. 2 Cut the peaches in half and remove the centre stones. Place in an ovenproof dish and cover with the raspberries. Drizzle over the grape and lime juices and sprinkle with the ginger. Cover with foil and bake in a preheated oven for 20 minutes until soft.
  3. 3 Serve with low-fat Greek yogurt.

Tips

Serve these delicious fruits hot or cold.

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