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I’ve always been a huge fan of peaches. It wasn’t until recently that I discovered how amazing they can be in savory dishes. This post is all about savory peach recipes for summer.
I’ve been experimenting in the kitchen, and I’m excited to share some delicious recipes with peaches that have quickly become favorites in our house.
From a refreshing peach salad to a mouthwatering peach appetizer, and even savory peach recipes for dinner, you’ll find a variety of new peach recipes to enjoy.
These summer dishes and summer salads using peaches are not only tasty but also healthy. Plus, I’ve made sure these summer recipes are peach recipes easy enough for anyone to make.
Not only are these recipes delicious, but they’ve also been lightened up without sacrificing a bit of flavor. Each dish is Weight Watchers friendly, making it easy to enjoy these phenomenal savory peach recipes guilt-free. You’ll love how these peach recipes for summer fit perfectly into your healthy lifestyle while still tasting amazing.
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Spiceology Chili Margarita Seasoning
Wholesome Yum Zero Sugar Keto Honey Substitute
Savory Peach Recipes for Summer | Summer Recipes
Creamy Peach Dijon Chicken
Enjoy tender, golden chicken breasts served with a creamy, tangy sauce made from ripe peaches and grainy Dijon mustard. The sauce is lightened with fat-free half and half and a touch of light whipped butter, balanced with a hint of maple syrup and white wine. Finished with fresh thyme, this dish offers a delightful blend of savory and sweet flavors in a healthy, refreshing meal.
Creamy Peach Dijon Chicken
Print Recipe
Enjoy tender, golden chicken breasts served with a creamy, tangy sauce made from ripe peaches and grainy Dijon mustard. The sauce is lightened with fat-free half and half and a touch of light whipped butter, balanced with a hint of maple syrup and white wine. Finished with fresh thyme, this dish offers a delightful blend of savory and sweet flavors in a healthy, refreshing meal.
Course Main Course
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Servings 5
Ingredients
- 5 Boneless Skinless Chicken Breasts
- 1 Tbl Light Whipped Butter
- 1 Tbl Olive Oil
- 1 Large Onion, Diced
- 1/3 Cup White Wine (Can use Cooking Wine or Drinking Wine)
- 1 Tbl Grainy Dijon Mustard I use Grey Poupon Country Dijon
- 1 Tsp Maple Syrup
- 3 Large Peaches, Sliced and/or Chopped
- 1 Cup Fat Free Half and Half
- Salt/Pepper to Taste
- Fresh Thyme, Optional
Instructions
Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165°F. Once the chicken is cooked, remove from the pan and set aside to rest.
If necessary, add a drizzle of chicken broth to the pan, and cook onions until translucent. To the cooked onions, add your wine and deglaze the pan (stir for 1 to 2 minutes).
Add mustard, maple syrup, peaches, fat free half and half, salt, and pepper and cook until the sauce is reduced and coats the back of a spoon.
When ready to serve up, cut the chicken breasts into thick slices crosswise and place on top of the cream mixture. Sprinkle with fresh thyme (if using) and serve hot.
This makes 5 servings. On WW, each serving (including sauce) is 3 WW Points. Enjoy!
Zesty Peach and Corn Quinoa Salad with Champagne Vinaigrette
This vibrant quinoa salad bursts with summer flavors, featuring a colorful mix of corn, juicy peaches, creamy avocado, and sweet cherry tomatoes. Topped with Spiceology Chile Margarita seasoning, candied jalapeños, and a generous amount of crumbled feta, it’s all brought together with a tangy champagne honey vinaigrette. Perfect for a refreshing and satisfying meal, this salad is a delightful blend of sweet, spicy, and savory.
Zesty Peach and Corn Quinoa Salad with Champagne Vinaigrette
Print Recipe
This vibrant quinoa salad bursts with summer flavors, featuring a colorful mix of grilled and raw corn, juicy peaches, creamy avocado, and sweet cherry tomatoes. Topped with Spiceology Chile Margarita seasoning, candied jalapeños, and a generous amount of crumbled feta, it's all brought together with a tangy champagne vinegar and honey dressing. Perfect for a refreshing and satisfying meal, this salad is a delightful blend of sweet, spicy, and savory.
Course Salad
Prep Time 20 minutes mins
Servings 15
Ingredients
Champagne Honey Vinaigrette
- 1/4 Cup Champagne Vinegar
- 2 Tbl Wholesome Yum Honey Substitute
- 1/4 Cup Olive Oil
- 1 Tbl Dijon Mustard
- 2 Cloves Minced Garlic
- Salt/Pepper to Taste
For the Quinoa Salad
- 3 Cups Cooked Quinoa
- 1.5 Tbl Spiceology Chile Margarita Seasoning
- 3 Cups Frozen Sweet Corn, Defrosted
- 2 Large Peaches, Chopped or Sliced or a Combo of Each
- 1 Cup Cherry Tomatoes, Halved or Whole
- 2 Avocadoes, Sliced, or Chopped
- 1/2 Cup Red Onion, Diced
- 1/4 Cup Candied Jalapenos (Link in Post) Can use raw too
- 6 Ounces Fat Free Feta Cheese Crumbles
Instructions
For the Vinaigrette
In a small bowl, whisk together champagne vinegar, honey, Dijon mustard, and minced garlic until well combined. Add olive oil while continuing to whisk until the dressing is emulsified. Season with salt and pepper to taste. Set aside until ready to dress the salad.
For The Salad
In a large bowl, combine cooked quinoa and Spiceology Chile Margarita seasoning. Mix well to ensure the quinoa is evenly coated with the seasoning. Add the corn kernels, chopped peaches, halved cherry tomatoes, chopped avocados, red onion, and candied or pickled jalapeños to the bowl. Toss gently to combine.
Pour the champagne vinegar and honey dressing over the salad. Toss thoroughly to ensure everything is well coated with the dressing. Generously sprinkle the crumbled feta cheese over the top of the salad. Serve immediately. Can be enjoyed at room temperature or cold.
This makes 15 servings. Each serving size is approximately 2/3 cup. On WW each serving (including dressing) is 4 WW Points. Enjoy
ALSO - This can be used not only as a salad, but as a dip using scoops, crackers or flatbread, etc.
Stuffed Mushrooms with Peaches and Goat Cheese
You are going to devour these oversized button mushrooms. They are stuffed with finely diced sweet peaches and creamy goat cheese. Then, they are all topped with golden panko breadcrumbs and fresh basil. The juicy peaches add vibrant color and flavor, while the hidden goat cheese provides a rich, creamy surprise!
Stuffed Mushrooms with Peaches and Goat Cheese
Print Recipe
Indulge in oversized button mushrooms stuffed with finely diced sweet peaches and creamy goat cheese, all topped with golden panko breadcrumbs and fresh basil. The juicy peaches add vibrant color and flavor, while the hidden goat cheese provides a rich, creamy surprise
Course Appetizer, Side Dish
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Servings 4
Ingredients
- 16 Large Button Mushrooms
- 1 Large Ripe Peach, Finely Diced
- 6 Oz Goat Cheese, Softened
- 2 Tbl Light Whipped Butter
- 1/4 Cup Panko Breadcrumbs
- 2 Tbl Fresh Basil, Finely Chopped
- Salt/Pepper to Taste
- Olive Oil Vegetable Spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray. Clean the mushrooms and remove the stems. Set the mushroom caps aside and finely chop the stems.
In a medium bowl, combine the finely diced peach, goat cheese, light whipped butter, chopped mushroom stems, fresh basil, and balsamic vinegar. Mix until well combined. Season with salt and pepper to taste
Stuff each mushroom cap with the peach and goat cheese mixture, pressing gently to pack the filling. Sprinkle panko breadcrumbs evenly over the stuffed mushrooms.
Place the stuffed mushrooms on the prepared baking sheet. Lightly spray the tops with olive oil vegetable spray (PAM) to help with browning. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
Remove from the oven and let cool slightly before serving. This makes 4 servings with each person getting 4 mushrooms. On WW, each serving is 7 WW Points. Enjoy!
Sweet Peach and Brie Quesadillas with Honey Lime Sauce
Enjoy these freshly cooked quesadillas with perfectly browned, crisp tortillas enveloping a gooey interior. These are filled with juicy, caramelized peach slices and melted Brie cheese. They offer a delicious sweet and savory combination. Garnished with fresh green chives, each bite provides a delightful contrast of textures and flavors.
Sweet Peach and Brie Quesadillas with Honey Lime Sauce
Print Recipe
Enjoy these freshly cooked quesadillas with perfectly browned, crisp tortillas enveloping a gooey interior. Filled with juicy, caramelized peach slices and melted Brie cheese, they offer a delicious sweet and savory combination. Garnished with fresh green chives, each bite provides a delightful contrast of textures and flavors. Perfectly presented on a white marble countertop, these quesadillas are as visually appealing as they are tasty.
Course Appetizer, Main Course, Snack
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Servings 4
Ingredients
Honey Lime Sauce
- 2 Tbl Wholesome Yum Zero Sugar Keto Honey Substitute
- 2 Tsp Lime Juice
- 1/2 Tsp Grated Lime Rind
Quesadillas
- 1 Cup Sliced peeled firm ripe peaches (Thinly Sliced) About 3 Peaches
- 1 Tbl Fresh Chives, Chopped
- 2 Tsp Brown Sugar
- 8 Wee Brie Cheese Wedges (President Brand)
- 4 LaBanderita Carb Counter Lean Large Wraps (Tortilla)
- Cooking Spray
- Extra Chive Snips, Optional
Instructions
For the Sauce
Combine honey, fresh lime juice, and grated lime rind in a small bowl, stirring with a whisk until well blended. Set aside.
For the Quesadillas
In a medium bowl, combine sliced peaches, 1 tablespoon chopped chives, and brown sugar, tossing gently to coat.
Heat the quesadilla maker or a large nonstick skillet over medium-high heat.
Arrange two sliced Wee Brie cheese wedges and one-fourth of the peach mixture over half of each tortilla. Fold tortillas in half.
Coat the quesadilla maker or skillet with cooking spray. Place the folded tortillas in the quesadilla maker or skillet and cook according to the machine's instructions or for about 2 minutes on each side until the tortillas are lightly browned and crisp, and the cheese is melted.
Remove the quesadillas from the machine or skillet and keep warm. Repeat the procedure with the remaining quesadillas.
Cut each quesadilla into 3 wedges. Serve warm with the honey lime sauce on the side for dipping. Garnish with chive strips, if desired.
This makes 4 servings. Each serving is 7 WW Points.
Grilled Peaches with Gorgonzola, Honey, and Balsamic Vinegar
You’re going to enjoy the perfect blend of sweet and savory with these grilled peaches. Each juicy peach half is topped with creamy Gorgonzola cheese, drizzled with honey and balsamic vinegar. Then they are garnished with fresh basil or rosemary. The result is a mouth-watering dish that’s both visually stunning and incredibly delicious!
Grilled Peaches with Gorgonzola, Honey, and Balsamic Vinegar
Print Recipe
Enjoy the perfect blend of sweet and savory with these grilled peaches. Each juicy peach half is topped with creamy Gorgonzola cheese, drizzled with honey and balsamic vinegar, and garnished with fresh basil or rosemary. The result is a mouth-watering dish that's both visually stunning and incredibly delicious, making it a delightful treat for any occasion.
Course Appetizer, Side Dish
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Servings 5
Ingredients
- Olive Oil Spray (I use Pam)
- 10 Fresh Ripe Peaches
- 4 Tbl Wholesome Yum Sugar Free Honey Substitute
- 4 Tbl Balsamic Vinegar
- 6 Oz Crumbled Goat, Feta or Gorgonzola Cheese
- Fresh Basil or Rosemary, Garnish (Optional)
Instructions
Preheat Grill: Heat grill to medium-high (around 400°F). Clean the hot grates with a grill brush.
Prepare Peaches: Slice peaches in half and remove the pits. Lightly spray the cut sides with olive oil spray.
Grill Peaches: Place peaches cut side down on the grill for 1-2 minutes to get grill marks
Add Toppings: Turn peaches over so the cut side is up. Fill each cavity with about 1 tablespoon of crumbled cheese, drizzle with honey, and add a splash of balsamic vinegar.
Cook Further: Close the grill lid and cook for an additional 4-6 minutes until the peaches are soft but still hold their shape. Serve: Carefully remove peaches from the grill. Garnish with fresh basil or rosemary. Serve warm.
This makes 5 servings with each person getting 2 filled peach halves. On WW, each serving is 7 Points. Enjoy!
Jalapeño Peach Chicken Skewers
Enjoy juicy chicken cubes seasoned with kosher salt, black pepper, and chili powder, paired with sweet peach slices and spicy jalapeno chunks. Brushed with a luscious peach glaze and grilled to perfection, these skewers offer a delightful blend of sweet and spicy flavors!
Jalapeño Peach Chicken Skewers
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Course Main Course
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Servings 6
Equipment
6 Wooden Skewers Soaked in Water for 30 Minutes
Ingredients
- 2 lbs Chicken Breast (Boneless/Skinless) Cut into Cubes
- Salt/Pepper
- 1/2 Tsp Chili Powder
- 1 Tbl Olive Oil
- 4 Peaches, Quarter, then halved
- 9 Jalapeno Pepper Halves, seeded, and cut into chunks (18 pieces)
Peach Glaze
- 1/2 Cup Smuckers Sugar Free Peach Preserves
- 1 Tbl Olive Oil
- 1 Tsp Soy Sauce
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Dijon Mustard
- 1 Tsp Minced Garlic
- 1/2 Tsp Each Salt & Pepper
- 1/8 Tsp Red Pepper Flakes
Instructions
Preheat your grill over medium-high heat to about 400°F. Clean the hot grates with a grill brush.
In a bowl, toss the chicken cubes with kosher salt, black pepper, chili powder, and olive oil.
Thread the chicken, peach slices, and jalapeno chunks onto the soaked wooden skewers, alternating between each ingredient. Each skewer should have at least 4 pieces of chicken, 4 peach slices, and 3 jalapeno chunks.
In a small bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to make the peach glaze.
Grill the skewers for 2-3 minutes per side, basting frequently with the peach glaze, until the chicken is cooked through and caramelized. Remove the skewers from the grill and garnish with fresh parsley if desired. Serve warm with any remaining peach glaze on the side.
This makes 6 skewers. On WW, each skewer is 3 WW Points. Enjoy!
Southern Peach and Bacon Dip
You’re going to love this Peachy Bacon Cheddar Dip, a creamy blend of softened cream cheese, mayo, and shredded cheddar cheese, mixed with sautéed Vidalia onions and prominently chopped ripe peaches. Crispy bacon pieces add a savory crunch to this delicious dip, perfect for summer gatherings.
Southern Peach and Bacon Dip
Print Recipe
Indulge in this Peachy Bacon Cheddar Dip, a creamy blend of softened cream cheese, mayo, and shredded cheddar cheese, mixed with sautéed Vidalia onions and prominently chopped ripe peaches. Crispy bacon pieces add a savory crunch to this delicious dip, perfect for summer gatherings.
Course Appetizer
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Servings 8
Ingredients
- 6 Slices Center Cut Bacon
- 2 Ripe Peaches, Peeled, Diced or Sliced
- 1 Large Vidalia Onion, Chopped
- 8 oz Light Cream Cheese (Not Whipped), Softened
- 1/2 Cup Light Hellmann's Mayonnaise
- 2 Cups Kraft Fat Free Shredded Cheddar Cheese
Instructions
Cook bacon in the oven until crisp. Reserve 1 tablespoon of the fat.
In a skillet, add the bacon fat and sauté the diced onion and peaches over medium heat until softened, about 4-5 minutes.
In a 1-quart baking dish sprayed with cooking spray, combine the mayonnaise and softened cream cheese. Add the cooked bacon (crumbled), sautéed onions, and peaches, and mix well. Stir in the shredded cheddar cheese.
Preheat oven to 375°F (190°C). Bake for 25 minutes or until the dip is heated through and bubbly.
This makes 8 servings. Each serving is about 1/4 cup and is 6 Points on Weight Watchers. Enjoy!
This Peachy Bacon Cheddar Dip goes well with crackers, toasted baguette slices, pita chips, tortilla chips, veggie sticks, apple slices, pretzel sticks, and breadsticks.
Sweet and Savory Peach Cobbler Hummus
This Peach Cobbler Hummus offers a delightful blend of sweet and savory flavors. Creamy chickpeas and tahini are balanced with ripe peaches and maple syrup, while warm spices like cinnamon, nutmeg, and ginger add a comforting depth. A touch of cumin and smoked paprika introduces a savory twist, making each bite both familiar and intriguingly different. Perfectly topped with fresh peaches and crushed graham crackers, it’s a rich, multi-layered treat. Serve with apple slices or pita crisps.
Sweet and Savory Peach Cobbler Hummus
Print Recipe
This Peach Cobbler Hummus offers a delightful blend of sweet and savory flavors. Creamy chickpeas and tahini are balanced with ripe peaches and maple syrup, while warm spices like cinnamon, nutmeg, and ginger add a comforting depth. A touch of cumin and smoked paprika introduces a savory twist, making each bite both familiar and intriguingly different. Perfectly topped with fresh peaches and crushed graham crackers, it's a rich, multi-layered treat.
Course Appetizer, Snack
Prep Time 15 minutes mins
Chill Time 30 minutes mins
Servings 24
Ingredients
- 2 Cans Chickpeas, Drained/Rinsed
- 2 Cups Peeled and Diced Fresh Peaches (or Drained Canned)
- 3 Tbl Unsweetened Applesauce
- 3 Tbl Wholesome Yum No Sugar Keto Honey
- 2 Tbl Tahini
- 2 Tsp Vanilla Extract
- 2 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Smoked Paprika
- 4-6 Tbl Water, if needed for consistency
- Pinch Salt
For the Topping
- 1/2 Cup Diced and/or Sliced Fresh Peaches
- 1/2 Cup Crushed Graham Crackers
- Drizzle Maple Syrup
- Sprinkle Smoked Paprika or Cumin, Optional
Instructions
Blend Ingredients: In a food processor, combine chickpeas, diced peaches, applesauce, maple syrup, tahini, vanilla extract, cinnamon, nutmeg, ginger, cumin, smoked paprika, and salt. Blend until smooth and creamy. If the mixture is too thick, add water, one tablespoon at a time, until the desired consistency is reached.
Adjust Seasoning: Taste and adjust the sweetness or spices as needed.
Serve: Transfer the hummus to a serving bowl. Top with diced peaches, crushed fat-free graham crackers, a dark drizzle of maple syrup, and a light sprinkle of smoked paprika or cumin for a savory hint.
Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
This makes 24 servings at about 1/4 cup each. On WW, each serving is 1 WW Points. Enjoy!
Peach Pistachio Salad
You’re going to go nuts for this refreshing Peach and Pistachio Salad, a perfect blend of sweet and savory flavors. This vibrant salad features a mix of fresh greens—arugula, spinach, and romaine—topped with juicy peach slices, crunchy chopped pistachios, crumbled feta cheese, thinly sliced red onions, and aromatic fresh basil leaves. The salad is drizzled with a light and tangy balsamic dressing, made with Dijon mustard, honey, garlic, and fresh lemon juice. This healthy, low-calorie salad is a delightful and nutritious option for any meal, offering a burst of flavors and textures in every bite.
Peach Pistachio Salad
Print Recipe
Indulge in a refreshing Peach and Pistachio Salad, a perfect blend of sweet and savory flavors. This vibrant salad features a mix of fresh greens—arugula, spinach, and romaine—topped with juicy peach slices, crunchy chopped pistachios, crumbled feta cheese, thinly sliced red onions, and aromatic fresh basil leaves. The salad is drizzled with a light and tangy balsamic dressing, made with Dijon mustard, honey, garlic, and fresh lemon juice. This healthy, low-calorie salad is a delightful and nutritious option for any meal, offering a burst of flavors and textures in every bite.
Course Salad
Prep Time 20 minutes mins
Servings 8
Ingredients
- 8 Cups Mixed Greens
- 4 Ripe Peaches Sliced
- 1/2 Cup Chopped and Shelled Pistachios
- 1 Cup Crumbled Fat Free Feta Cheese
- 1/4 Cup Red Onion, Thinly Sliced
- 1/4 Cup Fresh Basil Leaves, Chopped
Honey Balsamic Dressing
- 1/4 Cup Balsamic Vinegar
- 1 Tbl Dijon Mustard
- 1 Tbl Wholesome Yum Keto Honey
- 2 Minced Garlic Cloves
- 1/4 Tsp Salt/Pepper
- 1/4 Cup Water
- 2 Tbl Fresh Lemon Juice
Instructions
Prepare the Salad:
In a large bowl, combine mixed greens, sliced peaches, chopped pistachios, crumbled feta cheese, thinly sliced red onion, and chopped fresh basil leaves.
Make the Dressing:
In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, salt, black pepper, water, and fresh lemon juice until well combined.
Toss the Salad:
Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
This makes 8 servings. On WW, each serving is 2 WW Points. Enjoy!
Peach Cauliflower Risotto
Indulge in this vibrant Peach Cauliflower Risotto, a delightful fusion of sweet and savory flavors. Golden-hued cauliflower rice is infused with turmeric complemented by finely diced peaches and red bell pepper, adding pops of color and sweetness. The risotto is garnished with toasted almonds and fresh chopped chives or parsley.
Peach Cauliflower Risotto
Print Recipe
Indulge in this vibrant Peach Cauliflower Risotto, a delightful fusion of sweet and savory flavors. Golden-hued cauliflower rice is infused with turmeric, creating a beautiful base that's complemented by finely diced peaches and red bell pepper, adding pops of color and sweetness. The risotto is garnished with toasted almonds or pine nuts and fresh chopped chives or parsley, enhancing both texture and visual appeal. This low-calorie dish offers a unique twist on traditional risotto, making it a perfect light yet satisfying meal.
Course Side Dish
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Servings 8
Ingredients
- 1 Large Head of Cauliflower, Cut into florets
- 2 Ripe Peaches, Finely Diced
- 1 Small Red Pepper, Diced
- 1 Small Onion, Diced
- 2 Cloves Garlic, Minced
- 1/2 Cup Fat Free Vegetable Broth
- 1/4 Tsp Turmeric
- 1/4 Cup Dry White Wine, Optional (I didn't use)
- 1/4 Cup Reduced Fat Grated Parmesan Cheese
- 1 Tbl Olive Oil
- Salt/Pepper to Taste
- 1/4 Cup Toasted Almonds, for Garnish
- Fresh Chives or Parsley, Garnish (Optional)
Instructions
Prepare Cauliflower Rice: Pulse cauliflower florets in a food processor until they resemble rice grains.
Cook Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.
Add Cauliflower Rice: Stir in the cauliflower rice and cook for 5-7 minutes until it begins to soften.
Add Wine (Optional): If using, add white wine and cook until it has mostly evaporated.
Combine Ingredients: Add the vegetable broth, turmeric, finely diced peaches, finely diced red bell pepper, salt, and pepper. Stir well and cook for another 5-7 minutes until the cauliflower rice is tender and the flavors are well combined.
Finish with Cheese: Stir in the grated Parmesan cheese until melted and combined.
Serve: Garnish with toasted almonds or pine nuts and fresh chopped chives or parsley for a burst of color. Serve immediately.
This makes 8 servings at about 1 cup per serving. On WW, each serving is 2 WW Points. Enjoy!