- 1 nectarine, halved and pitted
- 4 gingersnaps, crushed
- 2 teaspoons melted butter
- 1 teaspoon brown sugar
- 1/2 teaspoon lemon juice
- 1/2 cup orange juice
- 1/4 cup low-fat vanilla yogurt
- Preheat oven to 350 degrees F. Place nectarine halves cut-side up in a small baking dish. Combine gingersnaps, butter, sugar and lemon juice; divide between the nectarine halves. Pour orange juice around them. Cover with foil. Bake until tender, about 25 minutes. Serve with low-fat vanilla yogurt.