Dinner on the Deck-a dessert from the grill.
Combine raspberries and lemon juice in container of an electric blender or food processor; top with cover, and process until smooth. Strain raspberry puree; discard seeds. Cover and chill.
Cut 1 sheet of heavy-duty aluminum foil. Place peach halves, cut side up, on foil. Combine brown sugar and cinnamon; spoon evenly into center of each peach half.
Sprinkle with rum flavoring, and dot with margarine. Fold foil over eaches, and loosely seal.
Place grill rack over medium coals; place peach bundle on rack, and cook 15 minutes or until peaches are thoroughly heated.
To serve, spoon 2 tablespoons raspberry puree over each grilled peach half.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 86 | ||
Calories from Fat: 14 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.7mg | 1 % | |
Potassium 161.2mg | 4 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 16.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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