Grilled peaches with almond paste and ricotta.
My original recipe source calls for «mascarpone» cheese, but I opted for «ricotta» as a lower-fat alternative.
|4||peaches, or nectarines||600 g|
|80 g||almond paste (marzipan)||4 tbsp|
|4 tbsp||ricotta cheese||50 g|
|4||amaretti (dry almond macaroons)||12 g|
- Cut the peaches in half and remove the pits. If the pit does not pull out easily, use a small, sharp knife to cut around it.
- Divide the marzipan into as many pieces as the number of peach halves. Roll each marzipan piece into a small ball, then press it into the pit cavity of each peach half. Spoon the ricotta cheese on top of the peach halves. Crush the amaretti and sprinkle them over the top.
- Place the fruit halves on a hot grill or alternatively on a broiler in the oven for about 5 min, until they are hot and the cheese starts to melt. Serve immediately.
Nutrition Facts Table
per 1 serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Cholesterol, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Fibre, Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin C, Zinc
- Good source of :
- Excellent source of :
- Vitamin E
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||0|