Grilled Peaches with Raspberries

July 27, 2009 4 oz. sliced ripe peach, ½" thick pieces (¾ cup)
2 oz. fresh raspberries (½ cup)
Canola cooking spray

Heat the grill pan for 3 minutes. Very lightly spray both sides of the peach slices with canola oil cooking spray to avoid the peaches from sticking to the grill pan. Place the peaches, cut side down on the grill. Grill for about 3 minutes on each side until slightly caramelized.

Yield: about 1 cup (5 oz.)

Per 5 ounces (1 cup): 78 Calories; 1g Fat (6.1% calories from fat); 2g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; trace Sodium

Per 1 ounce: 16 Calories; trace Fat (6.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium

Note: A ½ cup serving is 39 calories. Grilled peaches are fantastic alone or served with berries. Serve it with some frozen nonfat vanilla yogurt (½ - 1 cup) and it's supreme.

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