Grilled Peaches with Honey-Balsamic Syrup

Carb. per serving 25 g

Servings 6 (1 peach half, 1 to 2 teaspoons balsamic syrup, scant 2 tablespoons dessert topping, and 1 gingersnap each)

Prep 15 minutes   Grill 3 minutes

• 1 cup balsamic vinegar
• 1 tablespoon honey
• ⅛ teaspoon ground cinnamon
• 3 ripe large peaches, halved and pitted
• 2 teaspoons canola oil
• ⅔ cup frozen light whipped dessert topping, thawed
• 6 gingersnaps, coarsely crushed

1. In a small saucepan bring the vinegar to boiling. Reduce heat; simmer gently for 10 to 13 minutes or until reduced to about ¼ cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.

2. Brush peach halves lightly with oil. For a charcoal or gas grill, place peach halves, cut sides down, on grill rack directly over medium-high heat. Grill, covered, for 3 to 4 minutes or until just heated through and grill marks begin to form.

3. Place a peach half on each of six dessert plates. Drizzle each with 1 to 2 teaspoons balsamic syrup. Spoon dessert topping evenly over peaches and sprinkle with crushed gingersnaps. Cover any remaining balsamic syrup and use within 2 weeks.

Per serving: 135 cal., 3 g total fat (1 g sat. fat), 0 mg chol., 42 mg sodium, 25 g carb. (2 g fiber, 18 g sugars), 1 g pro. Exchanges: 1 fruit, 0.5 carb., 0.5 fat.