- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 262
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 16 g
- Cholesterol
- 7 mg
- Sodium
- 47 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 262
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 16 g
- Cholesterol
- 7 mg
- Sodium
- 47 mg
Ingredients
Directions
- Add the sugar, vanilla, peaches and lemon juice to a large saucepan over medium-high heat. Stir until the sugar begins to melt, 1 to 2 minutes. Cover, reduce the heat to medium and simmer 5 minutes.
- Meanwhile, add the cornstarch to a small bowl and mix with 1 tablespoon water. Remove the cover from the peach mixture and stir in the cornstarch. Keep stirring until thick, about 1 minute. Once the mixture is thickened, remove from the heat and allow to cool. Refrigerate until chilled, at least 30 minutes.
- To serve, layer the yogurt and peaches in a serving glass.
