Yogurt With Peach Puree And Fresh Raspberries Recipe - Cooking Index
Yogurt With Peach Puree And Fresh Raspberries Recipe - Cooking Index
| 8 oz | 227g | Canned sliced peaches |
| 8 oz | 227g | Fresh raspberries |
| 16 oz | 454g | Plain reduced-fat yogurt |
| 1 cup | 146g / 5.1oz | Walnuts - roughly chopped |
| 4 | Fresh mint leaves |
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.
Source:
American Diabetes Association at http://www.diabetes.org
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