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Ingredients
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2 tablespoons
yogurt spread
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1/2 cup
diced fresh or frozen peaches
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1/2 teaspoon
grated fresh ginger
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1/2 teaspoon
grated lemon peel
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1 tablespoon
firmly packed brown sugar
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1/2 cup
fresh raspberries
Directions
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In a large nonstick skillet, melt yogurt spread over medium heat and cook peaches, stirring occasionally, until tender, about 2 minutes.
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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.
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Serve with toasted whole grain bread.
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