Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese

broiled glazed peaches stuffed blueberry compote cream cheese

Fruit-heavy desserts are an excellent way to satisfy your sweet tooth while also staying healthy. Better yet, this is an American, summer-friendly recipe; broiling is a quick cooking method that will barely heat your home. Combining low- or no-calorie sweetener and cornstarch creates a confectioners’ sugar that is used to make a glaze.

Nutrition Facts

Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese


126 Per Serving


3g Per Serving


4g Per Serving
Calories 126
Total Fat 1.4 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 1 mg
Sodium 52 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 17 g
Protein 3 g

Dietary Exchanges
1 1/2 fruit, 1/2 other carbohydrate


Servings  4   Serving Size   2 peach halves

  • 1 pint blueberries (divided)
  • 1 tablespoon cornstarch
  • 2 tablespoons fat-free cream cheese
  • 5 teaspoons lemon juice (divided)
  • 1 tablespoon finely chopped nuts like pistachios, walnuts, or almonds
  • 4 firm but ripe peaches (around 1 pound), halved and pitted
  • 1/2 cup granulated sugar substitute (divided)
  • 1 cup non-fat vanilla frozen yogurt (optional


Tip: Click on step to mark as complete.

  1. Preheat the broiler on high.
  2. Add half the blueberries to a small nonstick pan. Warm over medium-high heat, stirring occasionally, until blueberries begin to burst, about 4 to 5 minutes. Lower the heat to medium; add in remaining blueberries, ¼ cup sugar substitute, cream cheese, and 2 teaspoons lemon juice. Stir constantly until cream cheese melts, about 2 to 3 minutes. Remove from heat and reserve until needed.
  3. Meanwhile, coat a large baking dish with cooking spray. Halve each peach; remove and discard the pits. Using a teaspoon or a melon baller, remove 1 teaspoon of peach flesh from the middle of each peach so each peach can hold more filling. Place each peach half cut-side-up in the baking dish.
  4. Make the glaze: In a small bowl, add ¼ cup sugar substitute, and 1 tablespoon cornstarch; stir in enough teaspoons of lemon juice to create a glaze consistency, about 2 to 3 teaspoons. Use a spoon to spread the glaze on the top of each peach half.
  5. Broil peaches about 3 to 4 inches from heat until peaches are almost tender, about 5 minutes.
  6. Remove dish from the broiler. Divide blueberry mixture between each peach, filling each peach cavity. Place in broiler for another 5 minutes.
  7. Remove from boiler again. Top with nuts, using your fingers to press nuts into blueberry compote, if needed. Use a spatula to transfer 2 peach halves to each plate. Top each one with 2 tablespoons frozen yogurt, if desired. Serve.

Cooking Tip: Ever wondered why pits are easier to remove from some peaches than others? It’s because some varieties are clingstone, where the flesh sticks to the pit, while others are freestone, where the pit can be pulled out. For the clingstone, gently twist the peaches after cutting to help remove the pit from one peach half; then carefully use a knife to cut the pit from the other half.

Keep it Healthy: Make an extra batch of the blueberry compote and use it to stir into morning oatmeal or spread over English muffins to liven up breakfast.

Tip: When removing peach flesh from each half, don’t toss those pieces. Either eat on its own or add into a pitcher of water for flavoring.