A Protein-Packed Summer Dessert!
Say hello to your new favorite summer dessert: my high protein peach galette! With sweet, juicy peaches tucked into a simple, soft crust, it’s a recipe that’s as delicious as it is nourishing. Whether you’re soaking up the last days of summer or just craving a slice of peachy heaven, this galette has you covered.
Let’s be real—what’s better than pie? A pie that’s actually good for you! This summer peach galette is made with a Greek yogurt crust, offering a boost of protein while keeping that buttery, flaky texture you crave. And it’s so simple to put together, you’ll wonder why you haven’t made it sooner.
Frozen peaches make the prep even easier, and a splash of lemon juice adds that bright, tangy flavor we love. The crust? Just roll it out, fold in the edges, and let the oven work its magic.
Once baked to golden perfection, the galette is ready to be served warm. Pair it with your favorite high-protein vanilla ice cream for the ultimate guilt-free indulgence. You’ll be sneaking in extra protein without even trying!
If you’ve been hunting for a simple peach galette recipe that satisfies both your sweet tooth and your health goals, this is it. The perfect balance of flavor and nutrition, this treat is a summer staple—and honestly, who needs an excuse to enjoy pie?
Macros Per Serving
483 Cal | 90g Carbs | 7g Fat | 28g Protein
Recipe Card
High Protein Peach Galette
Ingredients
Peaches:
- 140 g frozen Peach Slices
- 8 g Zero Calorie Sweetener (H-E-B)
- 1 tsp Vanilla Extra
- 1 tsp Lemon Juice
- ¼ fresh Lemon (juiced)
Crust:
- 56 g Self Rising Flour (King Arthur)
- 15 g Unflavored Whey-Casein Protein Powder (Naked Protein)
- Pinch of Salt
- 8 g Zero Calorie Sweetener (H-E-B)
- 7 g Unsalted Butter (Vital Farms)
- 75 g Plain Greek Yogurt (Siggi’s)
Kneading:
- 14 g Self Rising Flour (King Arthur)
Brush on Top:
- 15 ml Low Fat Buttermilk (Whole Foods)
- 1 packet Sugar in the Raw
To Top:
- 5 g Powdered Sugar
- 1 scoop Homemade Vanilla Ice Cream
Instructions
Peaches:
- To a large bowl, add in your fresh or frozen peaches along with the other ingredients.140 g (1 cups) frozen Peach Slices, 8 g (2 tsp) Zero Calorie Sweetener, 1 tsp Vanilla Extra, 1 tsp Lemon Juice, 1/4 fresh Lemon
- Give it a good mix and ensure it’s evenly coated.
Crust:
- In another bowl, add in your dry ingredients and mix.56 g (2 cups) Self Rising Flour, 15 g (3 tbsp ) Unflavored Whey-Casein Protein Powder, Pinch of Salt, 8 g (2 tsp) Zero Calorie Sweetener
- Then break up the butter into chunks and incorporate it into the flour with your hands.7 g (1 tbsp) Unsalted Butter
- Add in the yogurt and mix with it a spoon until you have a nice crumbly dough.75 g (0.33 cup) Plain Greek Yogurt
Kneading:
- Grab some of your kneading flour and add to a clean counter. Dump out your dough and start to knead together until a dough forms. Should take a minute or two. Add more flour as you need.14 g (2 tbsp) Self Rising Flour
- Flour your rolling pin and start to roll out the dough into an evenly large circle. (Refer to video on sizing but you want it big enough to hold the peaches in the center and fold the edges over.)
- Add the peaches to the center and start to fold the edges to the middle, overlapping them as needed.
Brush on Top:
- Brush your crust with the buttermilk and sprinkle in raw sugar for extra crunch and texture.15 ml (1 tbsp) Low Fat Buttermilk, 1 packet Sugar in the Raw
Bake:
- Bake at 350° for 20-25 minutes, until the edges are golden brown.
To Top:
- Sprinkle with powdered sugar and top with a scoop of my homemade vanilla protein ice cream.5 g (1 tsp) Powdered Sugar, 1 scoop Homemade Vanilla Ice Cream
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
DID YOU MAKE THIS RECIPE?
Be sure to tag @tishasveggieeats on Instagram and hashtag #tishasveggieeats!
Leave a Reply