Grilled Peaches with Gingersnaps

A light summertime dessert. The gingersnaps give a little crunch and add some snap.

Step: 1

Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.

Step: 2

Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

Per Serving: 155 calories; protein 2.8g; carbohydrates 28.5g; fat 3.4g; cholesterol 1.6mg; sodium 65.9mg.

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