• 4 peaches, halved and pitted
  • 1/2 cup dried tropical mixed fruit (such as Sunkist brand) (no added sugar)
  • 1/4 cup slivered almonds, toasted (unsalted)
  • 2 tablespoons whole-grain graham cracker crumbs
  • 1 tablespoon stevia or monk fruit sweetener
  • 1/4 teaspoon ground allspice
  • 1 (12-ounce) can unsweetened peach juice or nectar
  • 1/2 cup plain, unsweetened yogurt, divided

Preparation:

  1. Preheat oven to 350°.
  2. Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, natural sweetener, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add peach juice or nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.

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