Peaches are the darling of summer and the star of the following recipes. Grilling brings out the natural sugars in this fruit, which provides potassium to power muscles and beta-carotene for supple skin and strong teeth.
1. Make this first: Savory Grilled Peaches
TOTAL TIME: 15 minutes / SERVINGS: 8
8 peaches, halved (pits removed)
1 Tbsp toasted walnut oil
¼ c poppy seed salad dressing (optional)
1. PREHEAT grill to medium.
2. BRUSH peaches on all sides with oil. Place on grill cut-side down and grill 10 to 12 minutes, turning once, or until heated through but still holding shape. Remove peels, if desired. Sprinkle with freshly ground black pepper or serve with dressing, if using.
NUTRITION (per serving) 53 cal, 1 g pro, 9 g carb, 2 g fat, 0 g sat fat, 0 mg chol, 1 g fiber, 0 mg sodium
2. Make it a dessert: Individual Peach-Berry Crisps
OTAL TIME: 30 minutes / SERVINGS: 2
4 halves Savory Grilled Peaches, sliced
¼ c blueberries
1½ Tbsp sugar
1½ Tbsp freshly squeezed lemon juice
1 tsp cornstarch
½ tsp freshly grated lemon zest
⅛ tsp salt
⅛ tsp ground cinnamon
¼ c cinnamon graham cracker crumbs
2 Tbsp old-fashioned rolled oats
1 Tbsp butter, softened
2 tsp chopped pecans
1. PREHEAT oven to 350°F.
2. MIX peaches, blueberries, sugar, lemon juice, cornstarch, lemon zest, salt, and cinnamon in medium bowl. Let stand 10 minutes.
3. COMBINE graham cracker crumbs, oats, butter, and pecans in small bowl and stir until mixture comes together. 4. Coat 2 (6-ounce) ramekins with cooking spray. Divide peach mixture evenly between dishes. Top each with half of graham cracker mixture. Bake 15 to 20 minutes or until topping is golden and peaches are heated through.
NUTRITION (per serving) 226 cal, 3 g pro, 33 g carb, 11 g fat, 4 g sat fat, 15 mg chol, 3 g fiber, 250 mg sodium
3. Make it a snack: Peach-Mango Salsa with Pita Chips
TOTAL TIME: 20 minutes + chilling time / SERVINGS: 6 (3 cups total)
1 c chopped grape tomatoes (about 20)
1 sm mango, peeled, seeded, and chopped (about ¾ c)
¾ c chopped Savory Grilled Peaches (2–3 halves)
½ med red bell pepper, finely chopped (about ⅓ c)
½ sm onion, finely chopped (about ¼ c)
¼ c fresh cilantro leaves, chopped
1 jalapeño chile pepper, seeded and finely chopped
Juice of 1 lime 1 Tbsp red wine vinegar
1 Tbsp sugar or honey
1 Tbsp orange juice
⅛ tsp salt
3 lg whole wheat pitas (6"–7" diameter), each cut into 8 wedges and peeled apart
1 tsp salt-free garlic and herb seasoning blend
1. PREHEAT oven to 350°F.
2. COMBINE tomatoes, mango, peaches, bell pepper, onion, cilantro, and chile pepper in medium bowl. Whisk lime juice, vinegar, sugar, orange juice, and salt in small bowl. Add to tomato mixture and stir well. Chill, covered, at least 1 hour to blend flavors.
3. PLACE pita wedges on large baking sheet and coat lightly with cooking spray. Sprinkle wedges with seasoning blend. Bake 5 to 6 minutes or until edges just start to brown. Cool and serve with salsa.
NUTRITION (per serving) 134 cal, 4 g pro, 30 g carb, 1.5 g fat, 0 g sat fat, 0 mg chol, 4 g fiber, 222 mg sodium
source: http://www.prevention.com/food/peach-recipes
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