Cinnamon Baked Peach Bowl

Nothing says autumn to me like the smell of cinnamon coming from the kitchen. Paired with juicy baked fruit, it’s the most delightful combination. This simple recipe is a lovely breakfast option as we start to head into the darker mornings and nights, it’s warming, tasty and oh so satisfying. I often make a bigger batch of the peaches at the start of the week so I’ve can reheat them for breakfast for a few days but you can equally use any left overs for a low SP pudding, served with some low calorie ice cream.

The strawberries add a lovely hit of freshness and the yoghurt adds a lovely creaminess. Coupled with the crunch of the pistachios, this dreamy combination of textures is a winner of a breakfast for me, especially for such a low number of SP’s.

If you don’t have strawberries in the house, you can replace with whatever you fancy. I’ve used fresh raspberries or blueberries depending on what I have in.

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 2 = 3sp per serving on all plans

Per serving – 218 calories, Fat 3.5g, Carbs 26.3g, Protein 12.8g

Ingredients

2 peaches, halved and destoned

Handful of strawberries (4 or 5 per person), sliced

200g 0% fat free Greek yoghurt

20 unsalted pistachios, deshelled and roughly crushed in a pestle and mortar

1 tsp honey

Method

Pre heat the oven to 180c. Place the peaches cut side up into a small oven dish. Sprinkle with 2 tsp brown sugar and ½ tsp cinnamon and put in the oven for 30 minutes.

Whilst the peaches are roasting, slice the strawberries and crush the pistachios.

Once cooked, remove the peaches from the oven and leave to cool for a few minutes. Then slice each half into three wedges.

In a bowl add the yoghurt, the peaches and the strawberries and then top with the crushed pistachios and a little drizzle of honey.

Enjoy!

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Cinnamon Baked Peach Bowl

WW – per serving – 3sp on all plans

Calories – per serving – 218 cals, Fat 3.5g, Carbs 26.3g, Protein 12.8g

Servings 2

Ingredients

• 2 peaches halved and destoned
• Handful of strawberries 4 or 5 per person, sliced
• 200 g 0% fat free Greek yoghurt
• 20 unsalted pistachios deshelled and roughly crushed in a pestle and mortar
• 1 tsp honey

Instructions

• Pre heat the oven to 180c. Place the peaches cut side up into a small oven dish. Sprinkle with 2 tsp brown sugar and ½ tsp cinnamon and put in the oven for 30 minutes.
• Whilst the peaches are roasting, slice the strawberries and crush the pistachios.
• Once cooked, remove the peaches from the oven and leave to cool for a few minutes. Then slice each half into three wedges.
• In a bowl add the yoghurt, the peaches and the strawberries and then top with the crushed pistachios and a little drizzle of honey.
• Enjoy!