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Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese

broiled glazed peaches stuffed blueberry compote cream cheese
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Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese

The star of this heart-healthy dessert is juicy, ripe summer peaches. Broiling the fruit caramelizes it, bringing its natural sweetness to a whole new level. A glaze made from a sugar substitute adds a delicious finishing touch while keeping the calories low. 

Ingredients

Servings  4   Serving Size   2 peach halves

  • 1/2 pint blueberries and 1/2 pint blueberries, divided use
  • 1/4 cup low-calorie sugar substitute and 1/4 cup low-calorie sugar substitute, divided use
  • 2 tablespoons fat-free cream cheese
  • 2 teaspoons fresh lemon juice and 3 teaspoons fresh lemon juice, divided use
  • Cooking spray
  • 4 firm but ripe peaches (about 1 pound), halved and pitted
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped nuts, such as unsalted pistachios, walnuts, or almonds

Directions

Tip: Click on step to mark as complete.

  1. Preheat the broiler on high.
  2. In a small nonstick pan, cook 1/2 pint blueberries over medium-high heat for 4 to 5 minutes, or until the blueberries begin to burst, stirring occasionally. Reduce the heat to medium. Stir in the remaining 1/2 pint blueberries, ¼ cup sugar substitute, the cream cheese, and 2 teaspoons lemon juice. Cook for 2 to 3 minutes, or until the cream cheese is melted, stirring constantly. Remove the pan from the heat. Set aside. 
  3. Meanwhile, lightly spray a large baking dish with cooking spray. Using a teaspoon or a melon baller, remove 1 teaspoon of peach flesh from the middle of each peach to widen the cavity. Place each peach half cut-side-up in the baking dish.
  4. Make the glaze: In a small bowl, stir together the remaining ¼ cup sugar substitute and 1 tablespoon cornstarch. Whisk in the remaining 3 teaspoons lemon juice, 1 teaspoon at a time, until the mixture is the consistency of a glaze. Spread the glaze on the top of each peach half.
  5. Broil the peaches about 3 to 4 inches from the heat for 5 minutes, or until the peaches are almost tender.
  6. Remove the baking dish from the broiler. Fill each peach cavity with the blueberry mixture. Broil for 5 minutes.
  7. Remove the baking dish from the broiler. Sprinkle the nuts over the peaches. Using a spatula, transfer 2 peach halves to each plate. Serve immediately.

Cooking Tip: To easily remove the pit from clingstone peaches: Gently twist the peach halves after cutting the peach to help loosen the pit from one peach half. Carefully use a knife to cut the pit from the other half.

Keep it Healthy: Make an extra batch of the blueberry compote to stir into oatmeal or spread over whole-wheat English muffins.

Nutrition Facts

Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese
CaloriesCalories
126 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 126
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 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

 
The star of this heart-healthy dessert is juicy, ripe summer peaches. Broiling the fruit caramelizes it, bringing its natural sweetness to a whole new level. A glaze made from a sugar substitute adds a delicious finishing touch while keeping the calories low. 

Nutrition Facts

Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese
CaloriesCalories
126 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
4g Per Serving
×
Calories 126
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 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

Ingredients

Servings  4   Serving Size   2 peach halves

  • 1/2 pint blueberries and 1/2 pint blueberries, divided use
  • 1/4 cup low-calorie sugar substitute and 1/4 cup low-calorie sugar substitute, divided use
  • 2 tablespoons fat-free cream cheese
  • 2 teaspoons fresh lemon juice and 3 teaspoons fresh lemon juice, divided use
  • Cooking spray
  • 4 firm but ripe peaches (about 1 pound), halved and pitted
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped nuts, such as unsalted pistachios, walnuts, or almonds

Directions

Tip: Click on step to mark as complete.

  1. Preheat the broiler on high.
  2. In a small nonstick pan, cook 1/2 pint blueberries over medium-high heat for 4 to 5 minutes, or until the blueberries begin to burst, stirring occasionally. Reduce the heat to medium. Stir in the remaining 1/2 pint blueberries, ¼ cup sugar substitute, the cream cheese, and 2 teaspoons lemon juice. Cook for 2 to 3 minutes, or until the cream cheese is melted, stirring constantly. Remove the pan from the heat. Set aside. 
  3. Meanwhile, lightly spray a large baking dish with cooking spray. Using a teaspoon or a melon baller, remove 1 teaspoon of peach flesh from the middle of each peach to widen the cavity. Place each peach half cut-side-up in the baking dish.
  4. Make the glaze: In a small bowl, stir together the remaining ¼ cup sugar substitute and 1 tablespoon cornstarch. Whisk in the remaining 3 teaspoons lemon juice, 1 teaspoon at a time, until the mixture is the consistency of a glaze. Spread the glaze on the top of each peach half.
  5. Broil the peaches about 3 to 4 inches from the heat for 5 minutes, or until the peaches are almost tender.
  6. Remove the baking dish from the broiler. Fill each peach cavity with the blueberry mixture. Broil for 5 minutes.
  7. Remove the baking dish from the broiler. Sprinkle the nuts over the peaches. Using a spatula, transfer 2 peach halves to each plate. Serve immediately.

Cooking Tip: To easily remove the pit from clingstone peaches: Gently twist the peach halves after cutting the peach to help loosen the pit from one peach half. Carefully use a knife to cut the pit from the other half.

Keep it Healthy: Make an extra batch of the blueberry compote to stir into oatmeal or spread over whole-wheat English muffins.
 

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