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Ingredients
- 2 1/2 pt. baskets raspberries or possibly 2 c. frzn unsweetened, thawed
- 2 lg. ripe peaches
- Nonstick vegetable oil spray
- 2 extra lg. egg whites
- Healthy pinch of cream of tartar
- 1 tbsp. honey
Directions
- Puree 1 c. raspberries in blender. Strain into small bowl to remove seeds. Blanch peaches in large pot of boiling water 30 seconds. Transfer to bowl of cool water using slotted spoon. Drain. Pull off skin using small knife. Halve and pit.
- Preheat oven to 400 degrees. Spray small cookie sheet with nonstick spray. Using cookie sheet with nonstick spray. Using electric mixer fitted with clean dry beaters. Beat egg whites with cream of tartar in large bowl till soft peaks form.
- Meanwhile, heat honey in heavy small saucepan till just beginning to boil. Gradually beat honey into whites and continue beating till stiff but not dry. Place peach halves on prepared cookie sheet, cut side down. Pat peaches dry.
- Spoon 1/4 meringue over each peach half, spreading with spatula to cover completely. Bake till meringue is golden, about 5 min. Place 1 peach half on each plate. Spoon 1/4 of raspberry sauce around each. Garnish with remaining raspberries and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 368g | |
| Calories 219 | |
| Calories from Fat 28 | 13% |
| Total Fat 3.22g | 4% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 5mg | 0% |
| Potassium 663mg | 19% |
| Total Carbs 49.83g | 13% |
| Dietary Fiber 5.1g | 17% |
| Sugars 45.45g | 30% |
| Protein 3.42g | 5% |
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