Baked Nectarines Stuffed with Amaretti Cookies A variation of a classic Italian recipe from the Piedmont region that uses peaches, Amaretti are Italian macaroons flavored with amaretto, the bitter almond liqueur. Makes about 6 teaspoons.
	Ingredients: 6 medium to large ripe nectarines Butter-flavored cooking spray 1 cup amaretti cookies 1 pint low-fat or nonfat frozen vanilla yogurt or ice cream 1 egg, beaten
	Instructions: 1. Preheat oven to 350°F. Halve nectarines along the seam and separate two halves by twisting each half. Remove pits. 2. Crush amaretti in a food processor or by putting them in a tea towel and mashing them with the bottom of a wine bottle or meat pounder. Combine crumbs with beaten egg. 3. Stuff each nectarine half with a tablespoon of the amaretti mixture. Spray top with butter-flavored spray and put on a small baking pan, which has also been sprayed. 4. Bake nectarines about 30 to 35 minutes or until tender but not falling apart. Cool to warm. Allow frozen yogurt to melt about 80 percent of the way. Whisk smooth with a fork or small whisk. Spoon about 2 tablespoons each onto 6 plates. Top with 2 nectarine halves.

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