Yellow-fleshed, white-fleshed and doughnut-shaped – peaches I’m talking about, and I have all these varieties in my fruit bowl and chiller at the moment – and can’t get enough of them!
There’s little better than eating one fresh but I also like to simply grill/broil on the barbecue. Just cut in half, remove the stone and grill/broil for about 2 minutes on each side, directly on the grid over the hot coals or heat. Drizzle with a little lime or lemon juice if liked and serve plain or with a dollop of thick fat-free Greek yogurt or your favourite low-sugar and low-fat topping. Use them in salads too – they’re great with smoked chicken.
If you want to make a dessert or light dish that is a little more luxurious then I can recommend Ratafia Stuffed Peaches from my Return to Slender Cookery Book (see details here and as a pdf download see here). As I said earlier – life can be peachy!
RATAFIA STUFFED PEACHES
4 fresh white-fleshed peaches, skinned if liked
20 g/3/4 oz or about 10 small ratafia biscuits/cookies
200 g/7 oz quark or very low-fat soft cheese
2 tbsp Splenda granulated sweetener
2 tsp undiluted low-sugar squash or liqueur
mint leave to garnish (optional)
1. Halve the peaches and remove and discard the stones.
2. Crush the ratafia biscuits/cookies abd place in a bowl with the quark, Splenda and squash or liqueur. Mix well to combine.
3. Carefully spoon into the centre of each peach half. Serve garnished with mint leaves if liked.
WLS PORTION: 1/2-1
V suitable for Vegetarians
Calories per portion: 95
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