One of my favorite things about weekend ‘rest’ days is enjoying long, lazy mornings with a cup of coffee and something decadent for breakfast. This dish certainly fits the bill, although it is actually quite healthy. There is almost no prep, so this breakfast maximizes Saturday morning laziness. I used nectarines and a mixture of blueberries and raspberries here, but my favorite combinations are actually peach-blackberry or peach-blueberry. You could substitute apples for the nectarines/peaches (but you may need to increase the baking time).
2 peaches or nectarines, peeled and chopped
1 cup fresh or frozen berries
sprinkle of nutmeg, cinnamon, or a combination
1/2 cup nonfat, plain Greek yogurt
1 Tablespoon maple syrup
optional toppings: chopped nuts, granola, more cinnamon/nutmeg
1. Place one chopped nectarine in each ramekin and top with 1/2 cup berries. Sprinkle with cinnamon and/or nutmeg.
2. Bake at 350 degrees for 20 to 30 minutes, until fruit is soft and juicy.
3. Remove from oven and allow to cool for 5 minutes.
4. Top each ramekin with 1/4 cup of Greek yogurt and drizzle with 1/2 tablespoon maple syrup. Add any additional toppings. My favorite is chopped walnuts.
Makes 2 servings.