Grilled Peaches with Greek Yogurt & Gingersnaps

After three months of summer, I finally made my first trip to Lauderdale Lakes in Elkhorn, Wisconsin. Bummer that it happened just as summer is coming to a close. Perfect weather. Amazing food and beer. Wonderful conversation and laughs with family. A run of slaloming on less than ideal water. I couldn't have asked for a better Sunday. peaches

While browsing the Men's Health website the other day, attempting to get my life together and eat healthier and workout more often, I fell upon a recipe for grilled peaches with Greek yogurt and gingersnaps. The idea of grilling fruit seemed rather strange, but I have friends who have done it before and swore by it. So, I allowed my curiosity to get the best of me and I purchased a few white peaches.

grill

The bourbon glaze is a nice subtle addition to the natural flavor of the peach and Greek yogurt. It's not overpowering, but strong enough to add that extra something. I would suggest that you use plenty of gingersnap crumbs when topping the fruit. The more the better. Plain Greek yogurt can be rather tart and the gingersnap helps cut the intensity of the yogurt.

grilled peaches

Do you have any favorite healthy treats? What's your take on grilling fruit? Any fruits that you'd like to see grilled? Let me know and I'll come up with a recipe.

Grilled Peaches with Greek Yogurt & Gingersnaps Serves 4

Ingredients: 4 peaches 1 tablespoon bourbon 1 tablespoon brown sugar 1/2 teaspoon ground ginger 2 teaspoons vegetable oil 1/8 cup plain nonfat Greek yogurt crushed gingersnap cookies

Instructions: 

  1. Prepare grill for cooking at 400°F to 450°F.
  2. Halve and pit 4 peaches.
  3. In a small bowl, whisk 1 tablespoon bourbon, 1 tablespoon brown sugar, and 1/2 teaspoon ground ginger.
  4. Whisk in 2 teaspoons vegetable oil.
  5. Lightly brush bourbon mixture onto cut sides of peaches.
  6. Grill peaches, cut sides down (be cautious; bourbon may flare), for 2 to 4 minutes, until dark grill marks appear.
  7. Top each half with 1/8 cup plain nonfat Greek yogurt and a crushed gingersnap cookie.