The abundance of fresh, ripe fruit means you get to whip up gourmet desserts that won't widen your waistline. Just go easy on additions like sugar, cream and refined carbohydrates
like white flour, and you'll be able to have that second helping without a second thought.
One large peach contains just 286 kilojoules and no fat, plus no less than 10 different vitamins
, plenty of potassium (which helps maintain healthy blood pressure and prevent kidney stones and bone loss), and finally, a huge dose of antioxidants. These antioxidants are mostly present in the peach skin, so don't peel your peaches, and try to buy organic as fruit skin readily absorbs pesticides.
You can make this recipe with any other stone fruit as well, such as plums and nectarines.
4 large ripe peaches
1 teaspoon vanilla seeds
1/4 teaspoon almond extract
1/4 cup dark brown sugar
4 scoops low-fat vanilla frozen yoghurt
Cut the peaches in half and remove the pit. Slice each half in half (into quarters) and combine them in a bowl with the vanilla seeds, almond extract and brown sugar. Set aside for 15 minutes while you preheat the grill in your oven to a medium-high heat.
Place the peaches on a baking tray and grill, skin-side down, until the edges are slightly charred, about three minutes. Turn and grill on the other side until evenly cooked and nicely caramelised.
Divide the peaches among four bowls, top with frozen yogurt and chopped walnuts.
Balsamic strawberries with creamy ricotta & mint
The quintessential summer food, one cup of strawberries contains over 13% of the RDA (recommended daily allowance) of dietary ﬁbre, yet only 180 kilojoules! The combination of antioxidant and anti-inﬂammatory agents found in strawberries is well known to ﬁght against the onset of many different forms of cancer
1 cup ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla seeds
3 tablespoons balsamic glaze
2 teaspoons sugar
500g strawberries, washed, hulled and quartered
2 tablespoons fresh basil leaves, sliced into ribbons
Place the ricotta cheese, honey and vanilla seeds into the small bowl of a food processor and blitz until smooth. Transfer to a small bowl and refrigerate for at least 2 hours.
In a small saucepan, combine the balsamic glaze and sugar and bring to a boil. Simmer over medium heat for about two minutes, or until the sugar has dissolved, stirring occasionally. Allow to cool completely.
Divide the ricotta mixture between four dessert bowls, top with the strawberries and drizzle with the balsamic crème syrup.
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