Grilled apricots with cookies and cream
3 - 4
PersonalPoints™ per serving
This sophisticated summer dessert is sure to impress your guests. Swap peaches for apricots for a slightly different flavor. Grilling the apricots caramelizes the fruit and brings out the natural sugars. The yogurt mixture can be made and refrigerated for 2 days before use. You can also serve the yogurt mixture with other fruit such as strawberries or blueberries. You can garnish with some fresh mint. To crush the cookies, place them in a zip-top plastic freezer bag and pound them with either a kitchen mallet or a rolling pin.
Fat-free vanilla yogurt
8 medium, ripe, halved, pitted
1 oz, crushed finely*
- In a small bowl, combine yogurt, mascarpone, honey and lemon zest; set aside.
- Coat apricot halves with cooking spray.
- Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Grill apricots until lightly browned and softened, flipping once, about 2 to 3 minutes per side. Remove apricots to a serving platter and fill each half with 1/2 tablespoon yogurt mixture; evenly crumble cookies over apricots.
- Yields 2 filled apricot halves per serving
*Amaretti cookies come in several shapes and sizes. It doesn’t matter which size you use since you are crushing them. Just pay attention to the gram weight of each cookie so you know how many are in 1 ounce (28.3 grams equals an ounce). We used 19 very small round cookies that were about 1.5 grams each.