2 fresh peaches
2 teaspoons margarine, divided
4 teaspoons brown sugar, divided
4 teaspoons pecans, divided
Sprinkling of ground cinnamon, to taste
1 1/3 cup low fat vanilla ice cream
1 tablespoons peach schnapps
¼ teaspoon vanilla extract
½ cup raspberries
1. Halve peaches and remove pit. Place in baking dish, skin side down.
2. Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 teaspoon brown sugar, and sprinkle with cinnamon and 1 teaspoon pecans.
3. Combine ice cream, peach schnapps and vanilla extract in a freezer-safe container; stir well. Freeze until firm.
4. Bake at 375 degrees until peaches are tender, about 30 minutes. Serve warm with ice cream and raspberries.
Yield: 4 servings About 180 calories; 5 grams fat