Blueberry-Peach Gratin

Trade the gingersnaps for granola or whole grain cereal and this Blueberry-Peach Gratin recipe is healthy enough to enjoy for breakfast. Rather than custard or cream, the fruit recipe is dressed with honey Greek yogurt.

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3.5 by 7 people

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  • Makes: 6 servings
  • Serving Size: 1 gratin
  • Makes: 6 individual gratins
  • Prep: 20 mins
  • Broil: 7 mins

Blueberry-Peach Gratin

Directions

  1. Preheat broiler. Butter six 10-ounce ramekins or creme brulee dishes; set aside.
  2. Divide crushed gingersnaps evenly among prepared ramekins. Top gingersnaps with peaches and blueberries.
  3. In a small bowl combine yogurt, honey, and lemon juice. Spread mixture evenly over fruit in ramekins.
  4. Place ramekins in a shallow baking pan. Broil 4 inches from heat for 7 to 9 minutes or until blueberries begin to burst. Serve immediately. If desired, dust with powdered sugar.

From the Test Kitchen

Microwave Directions:

Prepare as directed through Step 3, using microwave-safe ramekins. Microwave gratins, one at a time, for 1 minute on 100% power (high). Serve immediately. If desired, sprinkle with powdered sugar.

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Nutrition Facts (Blueberry-Peach Gratin)

  • Per serving:
  • 169 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 105 mg sodium ,
  • 35 g carb. ,
  • 2 g fiber ,
  • 22 g sugar ,
  • 4 g pro.
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Reviews (1)

7 Ratings
1399 Days Ago
All these recipes have one thing in common. Greek Yogurt. Greek Yogurt tastes like Barium Swallow when you have an esophagram. Chalky.

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