Summer is coming to an end... but it seems that stone fruit season is still in full swing! This is a delicious dessert that is beautiful and satisfying and includes fresh peaches- get them while you still can!
Honey and Walnut Ricotta-Stuffed Roasted Peaches
Serves 2
1 large peach, pitted
1/4 cup part skim ricotta cheese
1 Tbsp crushed walnuts
1 tsp honey, divided
Dash ground cinnamon
Preheat oven to 400 degrees.
In a small bowl, whisk together ricotta, walnuts, and 1/2 tsp honey.
Use a sharp spoon or paring knife to create a deeper pit in the center of each peach. Spoon ricotta mixture into each pit.
Sprinkle each ricotta-stuffed half with ground cinnamon. Place the peaches on a baking sheet (may need to prop up with aluminum foil) and bake for 10-12 minutes or until peach is softened and filling is warm.
Remove from the oven and allow to cool slightly before drizzling with remaining 1/2 tsp honey and serving.
Nutrition Info per 1/2 peach: 133 calories, 4 g fat, 5 g protein, 15 g carbohydrates, 3 g fiber
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