SPE Certified

Menu

SPE BLOG

Recipes

Recipe: Grilled Peaches With Vanilla Yogurt and Candied Almonds

Recipe: Grilled Peaches With Vanilla Yogurt and Candied Almonds

As summer comes to an end peaches are still at their peak. Kristy shares a light, refreshing end-of-summer dessert that can be whipped up in no time whether making dessert for two or hosting that last BBQ bash.

Grilled Peaches With Vanilla Yogurt and Candied Almonds

Makes 4 servings

Ingredients (see sub-recipes below)
4 Grilled Peach halves 
⅓ cup Candied Almonds
½ cup Vanilla Yogurt 
2 tsp honey
4 picked mint leaves

Instructions:
1. Spoon a small amount of yogurt into each bowl and top with a peach half, flesh-side up. Spoon remaining yogurt over top of peach and add candied almonds. Add a ½ tsp drizzle of honey to each and and garnish with a mint leaf.

Grilled Peaches
2 peaches, unpeeled, halved, pit removed
1 tsp canola or grapeseed oil
Pinch of salt

Instructions:
1. Heat grill pan to medium-low.  Brush with oil.   
2. Place peaches on pre-heated grill, flesh side down. Grill on each flesh-side for 2-3 minutes or until grill marks are created. Cover or move to indirect heat and cook for another 5-10 minutes until peaches are warmed through.
3. When peach is grilled, transfer to plate and sprinkle flesh side with pinch of salt.

Vanilla Yogurt
½ cup plain 0% Greek yogurt
¼ tsp vanilla extract (or 1-inch piece scraped vanilla bean)
¼ tsp honey

Instructions:
1. In small bowl, combine vanilla, honey and yogurt and whisk until well combined and vanilla is evenly dispersed.   

Candied Almonds
⅓ cup raw almonds
1½ tbsp honey
1½ tsp warm water
Pinch of salt

Instructions:
1. Preheat oven to 350F.
2. In small bowl, combine honey with warm water to create honey syrup.
3. Add almonds to bowl and let sit for at least 15 minutes. 
4. Drain any excess syrup and toss with pinch of salt.
5. Transfer to oven-safe pan and bake for approximately 15-20 minutes until almonds are toasted and begin to give off a nutty aroma.
6. Immediately transfer to separate pan or surface to cool.

Note: Nuts can be made in advance and stored in a tightly sealed container.

Nutrition Info per serving:

Calories: 140kcal
Fat: 7g
Saturated Fat: 0.5g
Carbohydrates: 16g
Fiber: 3g
Sugar: 13g
Protein: 6g
Sodium: 80mg
Potassium: 230mg


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Cauliflower Tabouleh

March 27, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

If you're watching your carbs, Kristy's Cauliflower Tabouleh is a great away to enjoy this grain-free version of this Mediterranean side dish.


Recipes

Recipes

Recipe: Tuna Salad with Chickpea “Mayo”

February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

Chickpea liquid, or aquafaba, is popping up in more and more recipes. In her tuna salad, Kristy uses chickpeas and the aquafaba to make a chickpea "mayo" for a lighter take on this lunch staple.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.