Grilled Peach Sundae
Grilling the peaches brings out the sweetness of the fruit. Choose firm slightly ripened peaches for grilling.
Ingredients
- 1 teaspoon olive oil
- 2 medium peaches pitted and sliced in half
- 1 cup low fat vanilla Greek yogurt or frozen yogurt
- 4 Tablespoons slivered almonds
- 4 teaspoons agave nectar or honey used for drizzling
Servings:
Units:
Instructions
- Heat grill. Wash and slice peaches in half and remove pits. Brush with olive oil and place cut side down on the grill. Grill for 4 minutes.
- Remove peaches and place 1 slice in small bowl and top with 1/4 cup of yogurt, almonds and drizzle with 1 teaspoon honey.
Recipe Notes
Grilled Romaine Salad
Barbecue Season is Here!
Pleasant weather always draws people outside, and here in Texas we’ve got plenty of that! What better way to celebrate and prepare for the season than with healthy grilling tips?
Most of us know to choose grilled foods over fried foods because of lower fat content, but some grilled foods are still high in saturated fat and cholesterol. Barbecues are notorious for potato salads, chips, hot dogs, and other high-calorie foods. When choosing proteins to grill, choose lean cuts like top sirloin steak, chicken breast or pork tenderloin. If you choose to indulge, it might be helpful to recall the tips we’ve discussed before, such as eat small portions and balance food intake with activity. Now, back to grilling.
Learn how to prepare your grill in this quick video as Julie Gardner with AgriLife Extension and Roger Hall from the Texas Beef Council share tips for cooking the perfect steak.
Pesto
Pesto is a fresh and simple sauce that will brighten any dish this summer! Add it to your pasta, top your protein or spread it on a sandwich. Did I mention our recipe is low cal. too?
Ingredients
- 2 tablespoon pine nuts
- 2 cups basil leaves
- 1/4 cup Parmesan cheese shredded
- 1/4 cup reduced sodium chicken broth
- 2 tablespoons olive oil extra virgin
- 1/4 teaspoon salt
Servings: (2 Tablespoons)
Units:
Instructions
- Combine all ingredients in a food processor and process until smooth.
Recipe Notes
This pesto will last 5-8 days in the refrigerator or freeze for up to 8 months.
Recipe adapted from weightwatchers.com
