Lemon Cheese Stuffed Nectarines
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 2 | tablespoons |
lemon balm leaves
chopped |
* |
| 6 | each |
nectarines
ripe, freestone, or |
|
| 6 | each |
peaches
|
|
| ½ | cup |
lemon balm leaves
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
lemon balm leaves
chopped |
* |
| 6 | each |
nectarines
ripe, freestone, or |
|
| 6 | each |
peaches
|
|
| 118 | ml |
lemon balm leaves
for garnish |
* |
Directions
In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy.
Beat in heavy cream until fluffy.
Stir in chopped lemon balm.
Set aside. Wash, dry and halves peaches.
Remove pits. fill cavities with cream cheese mixture. Carefully reassemble peaches.
Garnish tops with lemon balm leaves. Served chilled or at room temperature.
SERVES: 6
