“A light summertime dessert. The gingersnaps give a little crunch and add some snap.” - by EJNewman
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition
Amount Per Serving (2 total)
- Calories
- 155 cal
- 8%
- Fat
- 3.4 g
- 5%
- Carbs
- 28.5 g
- 9%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"Great recipe and a nice ending to a bbq meal! You don't have to feel guilty about this especially with the fat free vanilla frozen yogurt! The gingersnap cookies were a nice touch and gave it a really..." See more nice crunch. I wouldn't change a thing."
MAMALEIGH
"My family thought I was crazy when I plunked peaches on the grill midway through dinner. But, their mouths were watering as they watched me pile on the brown sugar, vanilla bean ice cream, and cookie..." See more crumbs! Even my non-peach-eater asked for a bowl. This was the perfect end to a summer meal. Thanks so much for sharing!"
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