One night we invited some friends over to dinner and, at the last minute, I decided I wanted to make a dessert. In the freezer, I found some peaches from last summer’s crop and a bag of mango chunks. I also remembered that box of thin almond cookies in the pantry left from a neighbor’s visit and decided they would make the perfect quick topping for a peach mango crisp.
This dessert could not be easier to throw together – basically all you need to do is place the fruit in a baking dish, crush up some cookies and add a few other ingredients. Simple, delicious and impressive enough for guests! Serve with a dollop of vanilla yogurt or whipped cream if you like, but it’s perfectly fine without any adornment.
12 oz frozen sliced peaches, thawed
5 oz frozen mango chunks, thawed
3 oz. thin almond cookies
2 tablespoons egg substitute
1/4 cup sliced almonds
1 tablespoon butter, cut into 9 cubes
Preheat oven to 35°F. Spray an 8-inch square baking dish with cooking spray (butter-flavored if you have it). Combine peaches and mango in dish.
Crush cookies. You can use a food processor or a plastic bag and a rolling pin. (I recommend the latter if you have a lot of stress in your life.) Place crushed cookies in a bowl and add egg substitute and almonds. Drop clumps of the cookie mixture on top of the fruit and dot with butter.
Bake 30 to 35 minutes. Serve warm or at room temperature.
Makes 6 servings
Per serving: 146 calories, 7g fat (3g sat), 5mg cholesterol, 68mg sodium, 19g carb, 2g fiber, 13g sugar, 3g protein