Grilled Stone Fruit with Honeyed-Yogurt & Pistachios
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Turn peak-season fruits into an easy-to-make dessert or side dish in less than 30 minutes. The grill brings out the already sweet nature of these fruits by caramelizing the natural sugars found in them. This platter of grilled stone fruit makes a lovely presentation. The yogurt mixture makes a rich topping for the fruit and can be made ahead and refrigerated. Toast the nuts before adding them to intensify their nutty essence and added crunch. Toast them over a medium heat in a skilled for just a few minutes. Sprinkle with fresh mint for an extra burst of color and flavor.
Ingredients
Cooking spray
4 spray(s)
Peach
2 medium, ripe but firm, halved and pitted
Nectarine
2 medium, ripe but firm, halved and pitted
Plum
2 item(s), medium, ripe but firm, halved and pitted
Fresh apricot
2 item(s), ripe but firm, halved and pitted
Ground nutmeg
½ tsp
Plain low fat Greek yogurt
1 cup(s)
Honey
1 Tbsp
Almond extract
¼ tsp
Shelled pistachio nuts (unsalted, dry roasted or raw, no sugar added)
⅓ cup(s), chopped
Instructions
1
Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium heat.
2
Sprinkle cut sides of fruit with nutmeg; coat with cooking spray.
3
Grill fruit, cut sides-down first, turning once, until lightly charred and softened, about 10 minutes; remove from grill and arrange on a serving platter.
4
Meanwhile, combine yogurt, honey and almond extract (optional) in a small bowl.
5
Spoon 1 tablespoon yogurt mixture over each fruit half; sprinkle each with 1 teaspoon nuts.
6
Serving size: 1 fruit half.
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