By Holly Sosa
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SwapMilk4Silk #CollectiveBias
With two kids that are lactose sensitive (I’ll spare you the gory details) almond milk is the only milk we drink in our home. Our milk of choice is Silk® Almond Milk, a delicious non-dairy milk, with 50% more calcium than dairy milk, and absolutely no cholesterol and no saturated fat. Silk® has delicious covered. I use almond milk in every recipe that calls for it here on my blog. It is easily interchangeable in every single recipe I’ve ever tried it in, plus as a non-milk lover, the fact that even I enjoy it says pretty much everything. When I discovered they also make yogurt, it was on like Donkey Kong, friends. My wheels turned with all the ways I could get creative and I knew their Peach & Mango flavor would be making an appearance in our dessert lives as soon as I could get my hands on one.
Initially, my husband and children turned up their noses to the idea of fruit for dessert. After all, dessert is for chocolate and candy, right? At least in their minds it is. In mine, I have visions of glazed fruit, tart yogurt, and melt in your mouth peaches baked to perfection. No one was overly thrilled when I made these Brown Sugar Glazed Peaches for dessert…that is, until they had their first bite.
You’ll start by whipping up a brown sugar glaze that’s simply Heavenly. Brown sugar, butter, vanilla, and water is all you need.
Next grab some peaches and cut them in half similar to how you would an avocado, all the way around the pit. Then twist to pull apart the two halves. Remove and discard the pits. Millions of peaches, peaches for me, millions of peaches, peaches for free. If you get this reference, we should be friends.
Lay the peaches flat side down on a baking pan.
Brush on some of the brown sugar mixture over each peach half.
Bake them for about 30 minutes at 375F. Once they’re golden brown, you’ll gently flip them over using two forks to avoid burning yourself. This is my super secret science-y way to do so.
Then you’ll brush even more glaze on the top portion of each peach.
Just before serving, place a dollop of Peach & Mango Silk Yogurt over top of each peach.
Garnish with some finely diced mint and a sprinkle of cinnamon for that little bit of oomph.
Feeling extra inspired by my non-dairy dessert, I also whipped up a quick batch of rice pudding using the Silk® Almond Milk. For a warm, comforting dessert this classic is sure to please. It’s also an inexpensive way to feed a crowd an end of meal treat! Since I had some extra of that delicious Peach & Mango yogurt, I dolloped a bit over each serving and that cool/warm combination was delightful!
- ½ cup brown sugar
- 2 tablespoons butter, melted
- ¼ cup water
- 1 teaspoon vanilla
- 3 peaches, cleaned and halved
- dash of cinnamon (optional)
- dash of mint (optional)
- In a small bowl, whisk together brown sugar, butter, water, and vanilla.
- Arranged peaches face down on a baking sheet lined with parchment paper.
- Brush glaze all over peaches, reserving a small amount.
- Bake peaches in a 375 degree oven for 30 minutes.
- Turn peaches over and brush on reserved glaze.
- Top each with a dollop of Silk yogurt and garnish with cinnamon and mint.
- 1 cup white rice
- 2 cups water
- 2 cups Silk Vanilla Sweetened Almond Milk
- 1 tablespoon butter
- pinch of salt
- ½ cup packed brown sugar
- 1 cup Silk Vanilla Sweetened Almond Milk
- dash of cinnamon
- dash of nutmeg
- In a medium pot add rice, water, butter and 2 cups Silk Almond Milk. Allow rice to come to a boil on high heat. Once rice is boiling, turn heat down to low and cover pot with lid to allow rice to cook.
- Once rice is thoroughly cooked, add salt, brown sugar, one cup Silk Almond Milk, cinnamon, and nutmeg.
- Great topped with Silk Yogurt or raisins!
For additional non-dairy recipes and food love, be sure to check out the Silk website. I’d love to hear your favorites!
The post Brown Sugar Glazed Peaches with Non-Dairy Yogurt Topping appeared first on Our Holly Days.