Grilled Peaches with Honey Cream

Photo: Randy Mayor; Stylist: Cindy Barr

You can use apricots or nectarines instead of peaches. Garnish with mint, if desired.

Yield: Serves 4 (serving size: 1/4 cup raspberries, 2 tablespoons yogurt mixture, and 2 peach halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 7.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 27.9g
  • Fiber: 4.2g
  • Cholesterol: 19mg
  • Iron: 0.7mg
  • Sodium: 43mg
  • Calcium: 42mg

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey, divided
  • 1/4 teaspoon ground cardamom
  • Dash of kosher salt
  • 4 medium peaches, pitted and halved
  • Cooking spray
  • 1/3 cup plain fat-free Greek yogurt
  • 2 1/2 tablespoons half-and-half
  • 1/4 teaspoon vanilla extract
  • 1 cup raspberries

Preparation

  1. 1. Combine melted butter, 1 tablespoon honey, cardamom, and salt in a medium bowl. Add peaches, and toss to coat. Let stand for 5 minutes.
  2. 2. Heat a grill pan over medium heat. Coat pan with cooking spray. Arrange peaches on grill pan; grill 2 minutes on each side or until grill marks appear.
  3. 3. Combine yogurt, half-and-half, remaining 1 tablespoon honey, and vanilla in a small bowl; stir with a whisk. Serve with peaches and raspberries.
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