Cinnamon Macaroon Peaches

Servings: 4

Ingredients:

• 1 can (14 1/2 ounces) cling peach halves, (4 halves)
• 1/4 cup finely chopped slivered almonds
• 1/4 cup flaked coconut
• 1/4 cup quick-cooking oats
• 2 tablespoons packed brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons cold butter, cut into small pieces
• 1/2 teaspoon vanilla extract
• Cinnamon Cream:
• 1/3 cup sour cream
• 1 tablespoon packed brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Preparation:

1. Preheat oven to 400°F. Drain peach syrup, reserving 1/4 cup. Arrange peach halves in small baking dish, cut side up. Prepare macaroon mixture in small bowl by combining almonds, coconut, oats, brown sugar and cinnamon; cut in butter until crumbly. Divide mixture into 4 equal amounts.

2. Top each peach half with 1/4 of the macaroon mixture. Add vanilla to reserved peach syrup; spoon over top. Bake 8 to 10 minutes or until peaches are hot and macaroon topping is lightly toasted.

3. Combine sour cream, brown sugar, cinnamon and vanilla. Serve with macaroon peaches.

Values per serving:
Calories: 270, Total Fat: 14 g
Fiber: 4 g