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Photo Credit: Elizabeth Newman

Rosemary Peaches with Vanilla Bean Yogurt and Granola

A roasted peach half topped with toasted walnuts, yogurt, and granola makes a pretty dessert—and an equally pretty breakfast.
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Rosemary Peaches with Vanilla Bean Yogurt and Granola

Servings

6

Prep Time

5 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Rosemary Peaches with Vanilla Bean Yogurt and Granola

Ingredients

  • 1 pound about 3 fresh peaches, halved
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon white balsamic vinegar
  • 3 sprigs fresh rosemary
  • ½ cup chopped walnuts
  • 1 ½ cups Greek yogurt
  • ‚Öõ teaspoon vanilla seeds (scraped from 1 vanilla bean)
  • ½ teaspoon agave
  • ‚Öõ teaspoon fine salt
  • ¼ cup granola

Instructions

  1. Place an oven rack in the center of the oven and preheat the oven to 425°F. Place the peach halves on a sheet tray and drizzle with the olive oil and balsamic and top with the rosemary sprigs. Scatter the walnuts around the peaches and roast until the walnuts are toasted and the fruit has softened, about 8 to 10 minutes.
  2. In a medium bowl, combine the yogurt, vanilla seeds, agave, and salt.
  3. For each serving: Place a peach half in a small serving bowl, top with 2 tablespoons of the yogurt mixture, and sprinkle with the toasted walnuts and granola.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
15 grams
Protein
8 grams
Fat
14 grams
Saturated Fat
4 grams
Cholestrol
10 milligrams
Sodium
393 milligrams
Fiber
3 grams
Sugar
11 grams
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gluten free
vegetarian

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