Grilled Peaches with Raspberries
Elegant enough for Company.

Servings: 2

• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1 cup fresh raspberries, divided (can use frozen, thawed)
• 2 medium fresh unpeeled peaches, halved and pitted (about 10 oz)
• Vegetable oil cooking spray

Combine sugar and lime juice in a shallow dish, stir well. Add 1/2 cup raspberries and mash. Add peaches, turning to coat. Marinate at room temperature, cut sides down, 30 minutes to 1 hour.

Remove peaches, reserving marinade.

Coat grill rack with cooking spray, and place on grill over medium low coals. Place peaches, cut sides down in rack and cook 2 minutes. Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade. Remove from grill.

Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

Per Serving: 111 Calories; trace Fat (3.1% calories from fat); trace Saturated Fat; 1g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

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