Peaches with Raspberries
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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