BBQs, after-work frozen yogurt runs, toes painted with neon polish, and the freshest fruit — oh, how I love summertime! Peaches will be in season soon and popping them on the grill makes for an unexpected and elegant dessert. While we have access to an outdoor grill, I find that it’s much easier to use a grill pan indoors (especially if it’s raining!) Grilling the peaches brings out their natural sweetness and those beautiful grill marks make this an impressive dish to serve to guests. The peaches stay on the grill for about 5-7 minutes, until those grill marks start to appear. The filling is quick to whip up and adds the perfect amount of sweetness, creaminess and crunch to satisfy your sweet tooth. This dessert feels indulgent but since we’re really just jazzing up amazing piece of fruit, it’s light on calories!
I happened to have leftover sweetened cream cheese and sugar cookies, so this dessert took no time to whip up. I mixed cream cheese with powdered sugar and vanilla to sweeten it up, then put a dollop in the center of each peach half (where the pit used to be), plus a crumble of cookie on top. If you’re gluten-free, just substitute a gluten-free cookie and you’re good to go! To make this dish even more figure-friendly, you could swap out the cream cheese for Greek yogurt mixed with honey as the filling. So refreshing and delicious, my hubby (the fruit-for-dessert-guy) asked for seconds! Happy summer entertaining season!
2 peaches, washed and patted dry
1/4 cup of 1/3 less fat cream cheese, room temperature
1-2 Tbsp powdered sugar (to taste)
1 tsp vanilla extract
2-3 vanilla or Italian almond cookies (I used leftover sugar cookies, but really any non-cream-filled cookie will do)*
*for gluten-free diets, use your favorite packaged gluten-free cookies
1. Wash and dry peaches. Cut in half length-wise and twist the halves in opposite directions to separate. Carefully cut around the pit in the center and use a spoon to remove it.
2. Spray a grill pan with non-stick cooking spray (I used butter-flavored) and place over medium heat.
3. Place peach halves flesh-side down onto the grill pan and cook for 5-7 minutes (do not move them), until grill marks are visible and peaches are warmed through.
4. Meanwhile, mix together cream cheese, sugar and vanilla in a small prep bowl until combined.
5. When peaches are done, remove from heat and place onto a plate. Let cool for 5 minutes.
6. Place a dollop of cream cheese mixture in the center of each peach half (where the pit used to be).
7. Crumble a cookie in your hands and sprinkle on top.
Recipe adapted from: Giada De Laurentiis
Photography: Lighten Up Recipes