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!