Serve these grilled nectarines with lightly sweetened mascarpone (Italian cream cheese) as a first course or a sophisticated dessert. Look for balsamic glaze near balsamic vinegar in well-stocked supermarkets or use honey for a sweeter taste.
Active Time: 20 minutes |
Total Time: 20 minutes
1/3 cup mascarpone cheese
3 tablespoons nonfat plain Greek yogurt
2 teaspoons sugar
1 teaspoon chopped fresh tarragon, plus more for garnish
4 ripe but firm nectarines
1 tablespoon canola oil
8 teaspoons balsamic glaze or honey
2 tablespoons sliced almonds, toasted (see Tips)
Preheat grill to medium-high.
Combine mascarpone, yogurt, sugar and 1 teaspoon tarragon in a medium bowl. Refrigerate while you prepare the nectarines.
Cut nectarines in half and scoop out the pits. Brush the cut sides with oil. Oil the grill rack (see Tips). Grill the nectarines, cut-side down, until slightly softened and beginning to brown, about 2 minutes.
Divide the nectarines among 8 plates. Fill each half with about 1 tablespoon of the mascarpone mixture and drizzle with 1 teaspoon balsamic glaze (or honey). Top with toasted almonds and more chopped tarragon, if desired.
Per serving :
11 g Fat;
5 g Sat;
2 g Mono;
23 mg Cholesterol;
10 g Carbohydrates;
3 g Protein;
1 g Fiber;
14 mg Sodium;
154 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 2 fat
Tips & Notes
Tips: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.