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Lemon Cheese Stuffed Nectarines

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Submitted by WW Kay

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

8 231.2
OUNCES ML/G CREAM CHEESE
softened
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML LEMON JUICE
1 15
TABLESPOON ML HEAVY WHIPPING CREAM
2 3E+1
TABLESPOONS ML LEMON BALM LEAVES
chopped *
6 6
EACH EACH NECTARINES
ripe, freestone, or
6 6
EACH EACH PEACHES
½ 118
CUP 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 271 50% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 115mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 19%
Sugars g
Protein 12g
Vitamin A 30% Vitamin C 31%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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