Peach Dumplings with Raspberry Sauce (Cooking for Two)

Peaches and raspberries pair perfectly in individual tarts served right out of the oven.

  • prep time 15 min
  • total time 50 min
  • ingredients 6
  • servings 2

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup peach halves in light syrup, drained, liquid reserved (from 15-oz can)
1
egg white, slightly beaten
2
teaspoons sugar
1/4
cup red raspberry preserves
1/8
teaspoon almond extract
  • 1 Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters. Wrap 2 quarters of pie crust tightly in food safe plastic wrap and refrigerate for future use.
  • 2 Divide peaches evenly onto remaining two quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in greased 8-inch square glass baking dish. Brush with egg white; sprinkle with sugar.
  • 3 Bake 22 to 27 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  • 4 In small microwaveable bowl, heat preserves and almond extract on High 20 to 30 seconds, stirring occasionally, until warm. Serve warm dumplings with sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    1g
    1%
      Sugars
    35g
    35%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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