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Peach Dumplings with Raspberry Sauce

  • Prep 15 min
  • Total 50 min
  • Ingredients 6
  • Servings 4

Ingredients

1
Pillsbury™ refrigerated pie crust, 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
250mg
10%
Potassium
115mg
3%
Total Carbohydrate
67g
22%
Dietary Fiber
1g
6%
Sugars
32g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 4 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
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 425°F. Unroll pie crust 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, mix preserves and almond extract. Heat over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.

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