- 8-12 discs of organic cream cheese
- 100 ml Maple syrup
- 1 punnet organic blueberries
- 4 - 6 ripe, firm organic nectarines
Preheat the oven to 180°C.
Cut the nectarines in half and remove the stones. Arrange in a baking dish lined with baking paper.
Place a disc of cream cheese on each nectarine half, then pour some maple syrup over. Stud the cheese with a few berries and scatter the rest around the nectarines.
Bake for 10 to 15 minutes or until the fruit is tender and the cheese is soft and melted.
Spoon the pan juices over and serve warm or cold.
Per serving: 1 718.6kJ, 17.7g protein, 23.8g fat, 28.8g carbs