sweet heat
Grilled Peaches and Cream Serves 6 | Staff Favorite, Gluten Free, Vegetarian, Quick
An elegant, supereasy dessert.
¼ cup mascarpone cheese 1 tablespoon honey ¼ teaspoon fresh orange zest or vanilla extract 3 large ripe freestone peaches, halved and pitted ½ tablespoon organic canola oil ½ cup fresh raspberries ¼ cup toasted slivered almonds, for garnish
1. Lightly coat grill with cooking spray and preheat to high. 2. In a small bowl, combine mascarpone, honey, and orange
zest or vanilla. Brush peach halves with canola oil. Grill peaches, cut side down, for 3 minutes, until grill marks form.
Turn and grill for an additional 3 minutes. 3. Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries and garnish with toasted almonds. Serve warm.
PER SERVING (½ peach): 127 cal, 8g fat (3g mono, 2g poly, 3g sat), 12mg chol, 3g protein, 14g carb, 3g fi ber, 5mg sodium
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deliciousliving.com | july 2014
PORNCHAI MITTONGTARE; FOOD STYLIST: BASIL FRIEDMAN, STYLIST: ROBIN TURK
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