Cheesecake Stuffed Peaches
This recipe is delicious for dessert or Sunday morning brunch. Using light cream cheese instead of the regular helps to reduce the fat and calorie content. Enjoy!
Ingredients:
| Peaches, halved and pitted | 6 each | 6 each |
| Butter, melted | 2 Tbsp | 30 mL |
| Cinnamon | 1 Tbsp | 8 g |
| Light cream cheese, softened | ½ package | 113 g |
| Maple Syrup | 3 Tbsp | 45 mL |
| Large Egg Yolk | 1 each | 17 g |
| Vanilla | 1 Tbsp | 15 mL |
Directions:
- Preheat oven to 350°F.
- Line a large baking sheet with parchment paper.
- Trim a sliver off the bottom of the round part of the peach, to create a flat bottom.
- Brush the peaches with the melted butter and sprinkle with cinnamon. Place the peaches on the baking sheet with the pitted side facing up.
- In a mixing bowl, beat together the cream cheese, egg yolk, maple syrup, and vanilla.
- Spoon the mixture into the center of the peaches and bake for 30 minutes uncovered.
- Serve warm or at room temperature.
Makes 12 servings (69 g /serving). 1 serving = 1/2 peach.
