Recipe Details

Yogurt with Peach Puree and Fresh Raspberries

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Number of Servings: 4

Serving Size: 9 oz.

Yogurt with Peach Puree and Fresh Raspberries

Name: Amount:
canned sliced peaches 8
fresh raspberries 8
low-fat vanilla yogurt 16
walnuts, roughly chopped 1 cup
mint, fresh leaves 4 ea
1:

Drain the peaches and puree them in a blender or food processor until smooth. Wash the raspberries.

 2:

In a small bowl, place one-eighth of the yogurt at the bottom. Place one-eighth of the peach puree on top. Place one-eighth of the raspberries on the peach layer. Repeat this layer, then top with chopped walnuts. Garnish each glass with a few raspberries and a mint leaf.
Nutritional Information (per serving)
Calories 297
Calories from Fat 163
Total Fat 18g
Saturated Fat 2g
Cholesterol 7mg
Sodium 83mg
Potassium 2mg
Carbohydrates 25g
Dietary Fiber 6g
Sugars 17g
Protein 14g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange 1 Very Lean Meat1 Fruit3-1/2 Fat
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Cooking With the Diabetic Chef book cover

Cooking With the Diabetic Chef

Chris Smith

First-ever cookbook written by a trained chef with diabetes. Pizza, chicken and mushrooms in white wine sauce, to-die-for chocolate cake. Foods that melt in your mouth and make your taste buds come alive. 150 recipes created by Chris Smith, the diabetic chef. There's virtually nothing you can't have anymore!

This recipe is from Cooking with the Diabetic Chef , published by the American Diabetes Association, the first cookbook ever written for people with diabetes by a chef with diabetes! Chris Smith is living proof you can eat the foods you love and live healthy with diabetes. Pizza, chocolate, butter, burritos, sausage, veal roast, stir fry - there's virtually nothing you can't have and it all tastes great!

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