Grilled Peaches and Cannoli Ricotta
with Cocoa-Balsamic drizzle
Serves 5Ingredients
5 peach halves (fresh peaches in season or canned peaches in juice)
1 cup part skim Ricotta
1 Tablespoon (Tblsp) powdered sugar
1 Tblsp Vanilla Soy Milk
1 teaspoon vanilla extract
mini chocolate chips garnish - optional
Putting it all together
Wash, pit and cut fresh peaches in half. If using canned peach halves: drain and save juice to store extra grilled peaches.
To grill: spray the cut side with cooking spray. Place cut side down on hot grill and cook until grill marks are imprinted into the peach. Remove and let cool on plate or in reserved juice.
In mixing bowl mix the ricotta, sugar, soy milk and vanilla ext. Set aside in refrigerator until ready to serve.
Make Cocoa-Balsamic Reduction and transfer to a small squeeze bottle when cool.
Serve one peach halve topped with 1 oz. scoop cannoli ricotta and drizzle with reduced cocoa-balsamic. Garnish with a few chocolate chips and/or mint leaf.
Enjoy and Savor the Flavor!
Good source Vitamin A and Calcium
Recipe and photo Copyright (C)Wind. All rights reserved.
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