Roasted Stone Fruit
This recipe is so versatile: Serve it for breakfast with yogurt or cottage cheese; chop it after roasting to top toast spread with cream cheese or goat cheese. Pile it in a lettuce salad with chicken or salmon. Or pair it with whipped cream, pound cake, or butter pecan ice cream.
Source: Midwest Living
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Credit: Brie Passano
Recipe Summary
Ingredients
Directions
Chile-Spiced Stone Fruit
Prepare as directed, except substitute lime juice for the lemon juice and sprinkle fruit with ground ancho chile pepper or chili powder before roasting. Garnish with flaky sea salt.
Nutrition Facts
Per Serving:
74 calories; fat 3g; cholesterol 8mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; insoluble fiber 2g; sugars 10g; protein 1g; vitamin a 469.3IU; vitamin c 9.9mg; niacin equivalents 0.7mg; folate 5.6mcg; sodium 23mg; potassium 200mg; calcium 8mg; iron 0.2mg.