Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This intriguing appetizer is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy. Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Yield 6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)

Ingredients

• Sauce:
• 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1/2 teaspoon grated lime rind
• 
  Quesadillas:
• 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
• 1 tablespoon chopped fresh chives
• 1 teaspoon brown sugar
• 3 ounces Brie cheese, thinly sliced
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• Chive strips (optional)

Preparation

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Nutritional Information

Calories: 157 (23% from fat)

Fat: 4g (sat 2.5g,mono 1.2g,poly 0.1g)

Protein: 5.3g

Carbohydrate: 25.5g

Fiber: 0.7g

Cholesterol: 14mg

Iron: 0.9mg

Sodium: 316mg

Calcium: 30mg

Ann Taylor Pittman, Cooking Light, JUNE 2005

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1 tablespoon extravirgin olive oil
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 10 cup trimmed arugula (about 10 ounces)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories: 100 (36% from fat)

Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)

Protein: 3.9g

Carbohydrate: 13.1g

Fiber: 1.3g

Cholesterol: 7mg

Iron: 0.8mg

Sodium: 183mg

Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008

Corn Bread Shortcake with Ham and Fresh Peach Salsa

This dish features the down-home flavors of corn bread, smoked ham, and peaches. The dressy presentation lends itself to a memorable summer dinner. You can also try this versatile salsa with grilled pork tenderloin or duck breast

Yield 9 servings

Ingredients

• Salsa:
• 3 cups diced peeled peaches
• 1/4 cup dried cranberries, chopped
• 1/4 cup fresh orange juice
• 3 tablespoons minced shallots
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 
  Shortcake:
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 1/4 cups cornmeal
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 2 tablespoons canola oil
• 1 large egg
• Cooking spray
• 
  Remaining ingredients:
• 9 (1 1/2-ounce) slices 33%-less-sodium smoked ham
• Cilantro sprigs (optional)

Preparation

To prepare salsa, combine the first 9 ingredients in a bowl, and toss gently. Cover and chill for 1 hour.

Preheat oven to 425°.

To prepare shortcake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Turn shortcake out onto a cutting board or work surface; cut into 9 equal pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan, and sauté 1 minute on each side or until lightly browned. Remove from heat; keep warm.

Cut shortcake pieces in half horizontally. Place 1 bottom half on each of 9 plates; top each serving with 1 tablespoon salsa, 1 ham slice, and top half of shortcake. Top each serving with 2 tablespoons salsa. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories: 264 (27% from fat)

Fat: 7.8g (sat 1.8g,mono 3.8g,poly 1.6g)

Protein: 12g

Carbohydrate: 37.3g

Fiber: 2.7g

Cholesterol: 51mg

Iron: 1.4mg

Sodium: 679mg

Calcium: 98mg

Cynthia Nicholson, Cooking Light, JUNE 2006

Cinnamon Crepes with Peaches and Cream Cheese

Make the filling and crepes ahead, and chill until you're ready to use them.

Yield 6 servings (serving size: 1 crepe)

Ingredients

* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes
* 2 tablespoons sliced almonds, toasted

Preparation

Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.

Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.

Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.
Nutritional Information

Calories: 301 (29% from fat)
Fat: 9.6g (sat 5g,mono 3.1g,poly 0.7g)
Protein: 10.7g
Carbohydrate: 43.5g
Fiber: 2g
Cholesterol: 60mg
Iron: 1mg
Sodium: 334mg
Calcium: 90mg

Cynthia Nims, Cooking Light, JUNE 2006

Grilled Cinnamon Peaches

Weight Watchers Recipe.

Grilled Cinnamon Peaches

POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling

Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.

Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions

* Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.

* Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.

* Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)

* Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.

From Weight Watchers website.

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

* 1/4 cup balsamic vinegar
* 2 tablespoons honey
* 3 peaches, pitted and each cut into 6 wedges
* Cooking spray
* 1 tablespoon extravirgin olive oil
* 1/8 teaspoon freshly ground black pepper
* Dash of kosher salt
* 10 cup trimmed arugula (about 10 ounces)
* 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
* 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories:100 (36% from fat)
Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)
Protein: 3.9g
Carbohydrate: 13.1g
Fiber: 1.3g
Cholesterol: 7mg
Iron: 0.8mg
Sodium: 183mg
Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008