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Peach Dumplings with Raspberry Sauce

(10)
  2 reviews
  • 15 min prep time
  • 50 min total time
  • 6 ingredients
  • 4 servings
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Peaches and raspberries pair perfectly in individual tarts served right out of the oven.

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (16 oz) peach halves in light syrup, drained, liquid reserved
1
egg white, slightly beaten
1
tablespoon sugar
1/2
cup red raspberry preserves
1/4
teaspoon almond extract

Steps

  • 1 Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
  • 2 Divide peaches evenly onto crust 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 ungreased 8-inch square or 12x8-inch (2-quart) glass baking dish. Brush with egg white; sprinkle with sugar.
  • 3 Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  • 4 In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
290mg
12%
Total Carbohydrate
71g
24%
Dietary Fiber
2g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 2 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 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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