Make the most of the last of summer’s fresh peaches with these two delicious, healthy recipes. Frozen or canned peaches would work also, but there is nothing like fresh summer peaches.
Peach and Blueberry Turnovers
Peach and Blueberry Phyllo Turnovers
2 large ripe peaches or 3 medium ones
¼ cup blueberries
1 tsp. cinnamon
¼ tsp. nutmeg
8 sheets of phyllo
Canola oil
1 tsp sugar
1) Peel peaches and cut into cubes.
2) Stir together peaches and all ingredients (except phyllo and canola oil)
3) On flat clean surface, place one sheet of phyllo. Brush on a bit of canola oil. Place another sheet of phyllo on top and brush with canola oil. Repeat with two more sheets of phyllo. Cut layers into three even strips.
4) Place a couple tbsp. of the peach mixture on one half of each phyllo strip and pull up the strip to cover the mixture. Press down the edges of the phyllo. Place onto greased baking sheet. Sprinkle tops with sugar.
5) Repeat steps 3 and 4 with the remaining phyllo sheets and peach mixture.
6) Bake in preheated 350 degree oven for 20 minutes.
Makes 6 delicious turnovers.
—————-
Fresh Peach Muffins
Fresh Peach Muffins
1 ½ cups white whole wheat flour
1/4 cup sugar
1 organic, free range egg white
1 tbsp. ground flaxseed whisked with 3 tbsp. water
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
½ cup unsweetened almond milk
¼ cup Smart Balance (butter substitute), softened
1 large ripe peach, peeled and chopped
Topping
¼ cup brown sugar
1 tbsp. Smart Balance, softened
2 tbsp. chopped pecans or walnuts (optional)
Preheat oven to 375 degrees.
1) Mix together the dry ingredients.
2) Stir in the wet ingredients and then fold in the chopped peach.
3) Add to muffin cups or greased muffin pan.
4) Mix together topping and place some on top of each muffin.
5) Bake in 375 degree oven for 15 minutes.
Makes 11 muffins.
Peach muffins hot out of the oven
Vegetarian Light 
Leave a Reply