- 1/2 cup (4 ounces) light cream cheese, softened
- 1 tablespoon honey
- 1/4 teaspoon ground red pepper
- 2 cups thawed frozen fat-free whipped topping
- 6 peaches, halved and pits removed
- 1/4 cup slivered almonds, toasted*
- Fresh mint leaves (optional)
Prepare grill for direct cooking over medium-high heat. Spray grid with nonstick cooking spray.
Gently stir cream cheese in medium bowl until smooth. Whisk in honey and ground red pepper until well blended. Fold in whipped topping. Cover and refrigerate until ready to use.
Place peaches, cut sides down, on prepared grill. Grill, covered, 2–3 minutes. Turn over; grill 2–3 minutes or until peaches begin to soften. Remove to plate; let stand to cool slightly.
Arrange 2 peach halves, cut sides up, on 6 serving plates. Top evenly with spicy cream cheese topping and almonds. Garnish with mint.
*Note. To toast almonds, spread in single layer in heavy skillet. Cook and stir over medium heat 1–2 minutes or until nuts are lightly browned, stirring frequently.
Yield: 6 servings.
Nutrition Facts Per Serving:
Calories: 182, Carbohydrates: 28 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 107 mg, Fiber: 3 g
Exchanges per serving: 1 bread/starch, 1 fat, 1 fruit.
Copyright Diabetic Cooking.