Grilled Apricot Dessert Recipe

Dessert is frequently as straightforward and filling as a single piece of ideal fruit in many nations. We've taken their lead, but we added some yoghurt, roasted almonds, and maple syrup to make it a little fancier.  

This is as delicious as dessert gets: a warm, refreshing, crunchy dish full of protein, fibre, and excellent fat.  

(In fact, this is so healthful that we almost included it in the chapter on breakfast, which you may definitely do too.)   

In addition, consuming these grilled apricots instead of a Love It-sized order of Vanilla Bean Ice Cream with Peach Pie Filling and Walnuts from Cold Stone Creamery can save you 600 calories.   

That's something to be happy about and a good excuse for seconds! We won't tell, but this meal is so healthful that you might be able to get away with eating your leftovers for breakfast.  


2 halved, pitted apricots or peaches 2 cups plain Greek-style yoghurt (Fage 2%), 4 Tbsp chopped roasted walnuts (Toasting nuts in a dry pan over  


medium heat for 5 minutes, stirring once or twice, is easiest.) 4 Tbsp maple syrup (If you don't have maple syrup or live near a farmer's market, use honey or agave syrup instead of Aunt Jemima.)  


Fire up a barbecue, stovetop grill pan or grill. Cook the fruit for 5 minutes to caramelise the outside. The fruit should soften yet retain shape. Add 1⁄2 cup yoghurt, 1 tablespoon walnuts, and 1 tablespoon maple syrup to each fruit half.  

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