Preheat oven to 425' F. Lightly spray a 9 inch glass pie plate with non fat cooking spray. Spread peach slices in the bottom of the plate. Sprinkle them with the brown sugar, cinnamon and lemon juice. Top with crumbled gingersnaps and walnuts, and bake for 18-20 minutes until bubbly.

Serve with a scoop of vanilla frozen yogurt, if desired.

Makes 8 servings.

Per Serving; 214 calories, 5 g protein, 35 g carbohydrates, 2 g fiber, 7 g fat, 3 g saturated fat, 122 mg sodium, 1 mg cholesterol.