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Author Notes: Quickly cooked seasonal fruit, like berries and stonefruit, makes for a mighty toast topper. Since it has a little tang, we used Brummel & Brown™ Organic Buttery Spread" to sautee the peaches and raspberries. —Food52
Makes: 1 cup
tablespoons yogurt spread
cup diced fresh or frozen peaches
teaspoon grated fresh ginger
teaspoon grated lemon peel
tablespoon firmly packed brown sugar
cup fresh raspberries
- In a large nonstick skillet, melt yogurt spread over medium heat and cook peaches, stirring occasionally, until tender, about 2 minutes.
- Add remaining ingredients, except raspberries, and cook, stirring frequently, until brown sugar melts, about 2 minutes. Stir in raspberries and cook, tossing gently, until slightly softened, about 1 minute.
- Serve with toasted whole grain bread.
- This recipe is a Community Pick!