I wish I was the type of person that revelled in dessert making. Getting lost in that creative process that ends with a sweet reward. Pies from scratch, cupcakes freshly frosted and cookies cooling are never in my kitchen. All of my effort is given to making the main meal. I’ve made a cheese cake, once, being the first and last time. It had a crack that ran so deep, my soul went into it with all hopes of making a cheesecake ever again, lol. And with inspiration taken from my Atkins dieting days where ricotta cheese and a zero calorie sweetener was such a treat, this recipe was born. It’s like eating a piece of creamy peach cheesecake, without all of the effort. And the touch of rosemary is nice because it makes it more earthy and a little savory but you can always go without if you are not a fan. Serves 2.
- 1 cup ricotta cheese
- 1 teaspoon honey
- 1/4 teaspoon vanilla extract
- a few rosemary leaves, minced *optional
- 2 dried white peach halves* Trader Joes carries them and I store them in the freezer, great for a mid-winter snack when peaches feel far far away!
- non-stick cooking spray
Soak the peach halves in water for about 45 minutes. Heat up your grill and spray your peaches and grill for a few minutes on each side. Grill them until you have some nice grill marks. You really have to watch them because they can easily burn. Pull them off when they are ready and let them cool a bit. Once they are cool enough to handle, cut them into strips, cubes would be great also. Combine the ricotta, honey, extract and rosemary. Garnish your ricotta with the peaches and some minced rosemary. Enjoy!
I’m so excited, I grilled a tea bag! Not just a tea bag, lol. I added some fruit but I am thinking differently about the humble little bag. It infused the peaches and strawberries with a delicate rose hip flavor as it bubbled away over the flames. I went a little heavy on the mint in the Greek yogurt, so you can add or take away according to how much you like mint. Enjoy and happy grilling with tea bags!
- 4 ripe peaches, halved and sliced
- 1 pound strawberries, trimmed and halved
- 2-4 tablespoons honey
- 1 rose hip tea bag, I used Crimson Blossom from Trader Joe’s
- splash of vanilla extract
- 17.6 oz. container of Greek yogurt
- 1 tablespoon minced fresh mint plus a few leaves for garnish
- 2 tablespoons blue agave sweetener
- 1 tablespoon uncooked amaranth grain
Layer a few sheets of aluminum foil on top of each other and make a sort of bowl out of it, to hold your fruit in it. Heat up your grill to about 500 degrees. Take your tea bag and moisten it well, this is so it doesn’t burn right away. It works almost like soaking wood skewers. Drizzle 2 tablespoons of honey over the peaches, strawberries and the tea bag. Toss well to combine. Place your aluminum bowl over a flat cast iron pan and place on the grill. Peek in on your fruit often, to make sure it doesn’t burn and try to keep your tea bag on top of the fruit until the fruit releases its’ juices. After about 15 minutes taste the liquid and see if you need to add more honey and add in the splash of vanilla extract at this time. While your fruit is grilling away, combine the yogurt, mint and agave sweetener and set aside. Your fruit will be ready after about half an hour. You will see it bubbling away with all of its’ juices and then it will reduce. The fruit will begin to stick to the foil, once that happens, your fruit is ready. Once your fruit has cooled down a bit, remove the tea bag. Heat up your non-stick pan till it is hot on high heat and throw in your amaranth grain and gently shake the pan over the heat until they begin to pop. This serves about 3. Divide the yogurt, fruit among your bowls and top with the popped amaranth grain and mint leaves.
I was so obsessed with the amaranth popping! I originally wanted to just toast it to give the yogurt a little bit of a crunch. But as I shaked and shaked the pan over the flame, to my surprise it started popping. “How fun!” I thought! The batch below is a burnt one, but I couldn’t help thinking how pretty and delicate it looks. After some trial and error, I learned that you have to heat up the pan nice and hot before you throw in the amaranth grains.