Serves 6 / An elegant, supereasy dessert. Accompany with Sauternes wine.

¼ cup mascarpone cheese

1 tablespoon honey

¼ teaspoon fresh orange zest or vanilla extract

½ tablespoon canola oil

6 large ripe freestone peaches, halved and pitted

½ cup fresh raspberries

¼ cup toasted slivered almonds, for garnish

1. Lightly coat grill with cooking spray and preheat to high. In a small bowl, combine mascarpone, honey, and orange zest or vanilla. Brush peach halves with canola oil. Grill peaches, cut side down, for 3 minutes, until grill marks form. Turn and grill for an additional 3 minutes. Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries and garnish with toasted almonds. Serve warm.

PER SERVING (1/2 peach): 154 cal, 45% fat cal, 8g fat, 3g sat fat, 12mg chol, 3g protein, 20g carb, 4g fiber, 5mg sodium

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Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.

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