This week’s recipe renovation from Cooking Light is grilled peaches with honey cream, scented with cardamom and garnished with mint and raspberries. A delightful summer dessert, and a great way to use too-hard grocery store peaches. You can also use nectarines.
The renovation: I used Earth Balance vegan margarine instead of butter, and my cashew yogurt in place of the Greek yogurt and half-and-half. If you don’t want to make your own yogurt, get vanilla coconut milk yogurt and omit the vanilla. If you don’t eat honey, substitute brown rice syrup. Omit the kosher salt for low-sodium version (but use low-sodium yogurt).
vegan, gluten-free, low-sodium, reduced-sugar diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts. We support Meatless Monday.