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.
Grilled peaches with cardamom-honey cream
2 T. (22 g)
unsalted butter Earth Balance
2 T. (30 ml) honey, divided
1/4 t. (0.5 g) ground cardamom
Dash of kosher salt
4 medium peaches
1/2 C. (100 g) plain
fat-free Greek yogurt cashew yogurt
2-1/2 T. half-and-half
1/4 t. 1 t. (5 ml) vanilla extract
1 C. (120 g) raspberries
Fresh mint leaves
Combine melted Earth Balance, 1 T. (15 ml) honey, cardamom, and salt in a medium saucepan over low heat, until margarine is melted. Mix well.
Wash the peaches and cut in half with a paring knife along the seam. Twist the halves in opposite directions until the peach opens. Remove the pit with your knife.
Add peaches to the pan and toss to coat. Let stand for 5 minutes.
Wash and spin dry the mint leaves. Wash the raspberries and drain well.
Heat a grill pan or counter-top grill over medium heat. Coat with cooking spray. Arrange peaches on grill pan; grill 2 minutes on each side or until grill marks appear.
Combine yogurt, remaining 1 T. (15 ml) honey, and vanilla in a small bowl; stir with a whisk. Drizzle over peaches and raspberries, top with mint leaves.
Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.
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