Cherry Filled Baked Peach and Pie Topping
It’s possible to make Cherry Cream Pie without the sugar high! Try my sweet dessert with 75 percent less sugar.
Preheat the oven to 350 degrees.
Cut the peaches in half and carefully remove the pit. Cut a small piece out of the bottom of the peach to help prevent the halves from rolling. Scoop out roughly 1 ounce from the inside of the peach, leaving 1/2 inch of flesh around the center of the peach.
Reserve the peach and its juices that you scooped out, and roughly chop it up and set aside.
In a medium sized bowl, combine 1 1/2 cups cherries, 2 teaspoons cornstarch, 1/4 teaspoon of almond extract, a dash of cinnamon, a pinch of salt, 2 tablespoons honey, and 1/4 tablespoon of lemon juice. Stir all of the ingredients together and combine.
Fill the peach halves with four cherries and a little of the reserved chopped peaches in their juice.
To a food processor, add 4 cups whole wheat graham cracker, broken up slightly, 1 ripe banana, and 1 tablespoon of honey. Pulse the mixture until a dough has formed.
Remove from the food processor, and dust a parchment covered flat surface with the flour. Place another piece of parchment on top of the dough.
Roll out to 1/4 inch thick. Remove one layer of parchment, and dust the top with slightly more flour. Using a pizza cutter or knife, cut the dough into 32 strips.
Lace the strips of dough over the cherry filled peaches. Bake in a 350 degree oven for 35 minutes.
Scoop off the top creamy layer of the chilled canned of coconut milk (about 1/4 of the can). Using a whisk or handheld blender, whip together the coconut milk with 1 tablespoon of honey and 1/4 teaspoon almond extract.
Once done baking, allow the peaches to cool slightly. When you are ready to serve, top each peach with a dollop of the coconut whip cream.
Nutritional information (per serving): Calories: 294.2, Protein: 4.447 g, Carbohydrate: 58.3 g, Dietary Fiber: 5.767 g, Total Sugars: 27.1 g, Total Fat: 5.895 g, Saturated Fat: 1.411 g, Cholesterol: 0 mg, Calcium: 35.5 mg, Iron: 2.264 mg, Magnesium: 19.7 mg, Potassium: 285.1 mg, Sodium: 278.6 mg