My name is Lisa but some people call me Veggie Lisa. I am a mom of four kids who loves to dance, cook, exercise, shop, decorate, and enjoy all the beautiful things the state of Utah has to offer. As a 30-year vegetarian, I love all things green! But I have had a very long journey to get to the place that I am now: strong and confident but most of all happy. After losing 60 pounds, I have made it my mission to help others discover their own love of veggies. As a big believer in plant based nutrition, I formulate recipes that are healthy and of course, taste good!
Peaches are still in season here in Utah and there’s nothing quite like a fresh Utah peach! Because of our hot days and cool nights, peaches grow well here. Starting in August, fruit stands are lined with boxes and boxes of these sweet treats. If you currently have more than you know what to do with, I’m here to help you out!
Peach pie, peach ice cream and peach cobbler (usually with loads of vanilla ice cream) are what most people do with their peach harvest. Did you know that the average slice of peach cobbler with ice cream tops out at around 500 calories? Yikes!
The truth is peaches are quite delicious and sweet on their own so adding tons of butter, white flour and sugar isn’t necessary. Here is my favorite recipe for a “healthified” peach cobbler with Greek yogurt ice cream. I promise this will be a favorite at your house! It is at mine!
Healthified Peach Cobbler with Greek Yogurt Ice Cream
4 fresh peaches, halved, pitted and sliced (skin off)
2 TBSP Truvia baking blend
1 tsp cinnamon
½ TBSP arrowroot powder
2 tsp vanilla extract
1 ½ cup quick oats
½ cup almond meal
1 tsp cinnamon
½ tsp salt
½ cup unsweetened applesauce
2 TBSP Truvia Baking Blend
- Preheat oven to 375 degrees. Grease 9-inch pie plate with cooking spray
- In a small bowl, add the peaches, Truvia, cinnamon, arrowroot powder, salt and vanilla extract and mix.
- In another bowl, add the oats, salt, almond meal, applesauce, and cinnamon and mix to combine.
- Pour peach mixture into pie plate.
- Crumble topping with hand over peach mixture until it is all gone.
- Sprinkle Truvia on top of the oat topping.
- Bake for 40-45 minutes. Until top is golden
- Serve warm with greek yogurt ice cream.
Vanilla Greek Yogurt Ice Cream
- 4 cups plain nonfat Greek yogurt
- Coconut or vanilla extract
- Unsweetened Almond milk or water
- ½-3/4 cup Truvia baking blend (to preferred sweetness)
- Real vanilla bean – scraped (optional)
- Mix the yogurt with the trivia in a medium bowl, add in extract to taste. If you have a vanilla bean, add the scrapings here.
- Thin “ice cream” base out with either almond milk or water (should only take about ¼ cup or so. you want the consistency to be that of a normal ice cream base)
- Allow to sit in fridge for at least an hour so that the stevia/sugar blend dissolves.
- Place mixture in side an ice cream maker until soft set, about 20 mins (I like mine more on the harder side; it will melt fast as you serve it)
- Store any remaining leftovers in freezer.
When thawing ice cream, it will take longer than regular ice cream due to the high protein content. Ice cream is best served immediately after churning.
Find more plant-based recipes from Lisa at www.veggielisa.com.