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Don’t step away from the grill for July 4 dessert

  • Associated Press
  • Published Monday, June 30, 2014, at 4:25 p.m.
  • Updated Monday, June 30, 2014, at 4:25 p.m.

Photos

GRILLED PEACHES, BERRIES

AND CREAM

Servings: 8

1 cup heavy cream

2 tablespoons packed brown sugar, divided

6 ounces vanilla Greek yogurt

4 peaches, halved and pitted

1 pint raspberries

2 tablespoons lime juice

Heat the grill to medium.

In a large bowl, use an electric mixer to whip the cream and 1 tablespoon of the brown sugar until it holds medium peaks, about 2 to 4 minutes. Gently fold in the yogurt, then set aside.

Using a vegetable oil-soaked paper towel held with tongs, oil the grill grates. Grill the peaches, cut sides down, for 3 to 4 minutes, or until charred and tender.

While the peaches grill, in a small bowl stir together the raspberries, lime juice and remaining 1 tablespoon of brown sugar.

Arrange each peach half on a serving plate. Top each with a spoonful of the berries and a dollop of the yogurt cream.

Nutrition information per serving: 150 calories; 100 calories from fat (67 percent of total calories); 11 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 10 g carbohydrate; 2 g fiber; 7 g sugar; 2 g protein; 15 mg sodium.

It’s July Fourth and the grill is roaring for all those burgers and hot dogs your crowd is hankering for. But there’s no need to step away from the flames for the meal’s sweet finish. We came up with an easy grilled dessert that is simple and takes just minutes to cook and assemble.

Inspired by peach melba, we tossed halved fresh peaches on the grill and gave them a delicious sear, which caramelizes the fruit’s natural sugars. We then top the grilled peaches with a rich whipped yogurt cream and fresh raspberries. Refreshing, sweet and deliciously festive.

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