Peach and Raspberry Gratin

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Fall fruit gratins can be made from any firm fruit that exudes juice as it cooks. The raspberries stain this gratin a vivid color and it tastes as beautiful as it looks.

Ingredients

  • 2 C. sliced peaches
  • Vegetable oil
  • 1 C. raspberries
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • 1/2 C. peach juice (see Note)
  • 1 C. low-sugar granola
  • 1/2 C. low-fat vanilla yogurt

Directions

Divide peach slices evenly among 6 (4-inch) lightly oiled gratin dishes. Sprinkle with raspberries, then lemon juice and cinnamon. Pour peach juice over peach slices. Sprinkle granola over each gratin. Bake 25 minutes in 400-degree oven or until filling is hot and bubbling and topping is lightly browned. Serve with vanilla yogurt.

Serves 6.

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