A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Original recipe makes 2 servings
Ingredients
1 firm peach, halved and pitted
1 teaspoon canola oil
2 tablespoons brown sugar
4 scoops vanilla fat-free frozen yogurt
2 gingersnap cookies, crumbled
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PREP
10 mins
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COOK
10 mins
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READY IN
20 mins
Directions
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition
Calories: 155 kcal
Carbohydrates: 28.5 g
Cholesterol: 2 mg
Fat: 3.4 g
Fiber: 0.1 g
Protein: 2.8 g
Sodium: 66 mg