Peaches Stuffed With Toasted Almond Cheese
Published June 21, 1983
- Total Time
- 10 minutes, plus 1 hour's refrigeration
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Ingredients
3 medium ripe and juicy peaches
3 ounces cream cheese, softened
⅓ cup (2 ¼ ounces) toasted slivered almonds
6 mint leaves for garnish, optional
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 14 milligrams cholesterol; 142 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 3 grams fiber; 46 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each peach in half and remove pit. Enlarge the cavity by removing a little of the peach pulp. Reserve pulp for other use (or eat).
- Step 2
Combine cream cheese and almonds and place in the cavity of each peach.
- Step 3
Chill, if desired. But do not serve peaches chilled. For best flavor remove peaches from refrigerator about one hour before serving. Decorate with mint leaves.
Private Notes