Baked Peaches With Ricotta

Baked Peaches With Ricotta

Try this tasty low-fat dessert which makes use of seasonal peaches.

  • 4 just-ripe freestone peaches, halved, stone removed
  • 200g fresh low-fat ricotta cheese
  • pinch ground cinnamon
  • 3 sesame snaps (see note), crushed
  • 1 tablespoon honey, to serve

Preheat grill on medium-high heat. Line a baking tray with non-stick baking paper. Place peaches, cut side up, on tray.

Place the ricotta, cinnamon and three-quarters of the sesame snaps in a bowl. Stir until well combined. Spoon mixture into peach cavities. Sprinkle over remaining sesame snaps. Grill peaches for 4 to 5 minutes or until sesame snaps melt.

Spoon peach halves onto plates. Drizzle with honey and serve.

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