Grilled Peaches with Gingersnaps

  

Ingredients

1 firm peach, halved and pitted

1 tsp canola oil

2 tbsp brown sugar

4 scoops vanilla fat-free frozen yogurt

2 gingersnap cookies, crumbled

 Preparations

 Preheat an outdoor grill for high heat and lightly oil the grate. 

Brush peach halves with canola oil. 

Cook on the preheated grill until tender and warmed through, about 10 minutes. 

Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.  

 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

 

 

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