Tuesday, July 2, 2013

Grilled Peaches with Honey Cream

My daughter insisted that this dessert was "blog-worthy" and I have to agree!
Grilled Peaches with Honey Cream
The peaches sit in a butter/honey/cardamom mix before grilling.  The cardamom give the peaches just a hint of barely-detectable spice that perfectly balances the sweet of the fruit and the creaminess of the yogurt sauce.  

This was a 10/10 for dessert.  It was a bit of a splurge at 5 weight watchers points, but the serving size was huge:  2 peach halves, 2 Tbsp of cream and 1/4 cup of raspberries!

Go ahead...Fruit...yogurt...honey...Splurge already!  Enjoy!

Grilled Peaches with Honey Cream
Cooking Light Magazine 7/13

  • 2 Tbsp unsalted butter, meltied
  • 2 Tbsp honey, divided
  • 1/4 tsp ground cardamon
  • Dash of kosher salt
  • 4 medium peaches (Not quite ripe works best), pitted and halved
  • 1/3 cup Greek yogurt
  • 2 1/2 Tbsp half and half
  • 1/4 tsp vanilla extract
  • 1 cup raspberries
1.  Combine melted butter, 1 Tbsp honey, cardamon, and salt in a medium bowl.   Add peaches, and toss to coat.  Let stand for 5 minutes.

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.  (We did this on our outdoor gas grill)

3.  Combine yogurt, half-and-half, remaining 1 Tbsp honey , and vanilla in a small bowl; stir with a whisk.  Serve with peaches and raspberries.

Note:  I didn't have half-and half and wasn't going to buy any (for only 2 1/2 tsp!) so I used skim milk and added just a touch of low fat sour cream to give it a little body.  It worked great!

1 comment:

  1. Sounds and looks delicious! I love desserts that can be done on the barbecue... thanks for the recipe :)