Light Summer Desserts

Summer is the perfect time to be creative with your food and make delicious but healthy choices.  Two of my favorite desserts that we had this past week while enjoying some R&R on Lake Norman are peach and blueberry cobbler (shown above) and grilled peaches.

Peach-Blueberry Cobbler

Ingredients: Serves 20

  • 5 peaches, peeled, pitted and sliced (make sure they are not too ripe)
  • 2 tablespoons lemon juice
  • 1 cup of splenda, divided
  • 3/8 teaspoon salt, divided
  • 1 1/2 cups all-purpose flour, divided
  • Pam cooking spray
  • 1 teaspoon baking powder
  • 1/2 cup light butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups fresh blueberries or 1 container
  • 2 tablespoons of splenda for top

Preheat oven to 375 degrees.  Place peaches in a large bowl.  Drizzle lemon juice and add 3/4 cup of splenda, 1/8 teaspoon salt, and 2 tablespoons flour to mixture and toss.  Spray Pam on 13 x 9 inch backing dish and pour mixture evenly.  Combine 1 1/2 cups of flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring with a whisk.  In another bowl, place the remaining 1/4 cup splenda and butter and beat with a mixer at medium speed until light and fluffy (about 2 minutes).  Add eggs one at a time to mixture; stir in vanilla, then add flour mixture and buttermilk alternately to butter mixture.  Stir in blueberries.  Spread mixture evenly over peach mixture; sprinkle top with 2 tablespoons of splenda.  Bake for an hour or until topping is golden.  Less than 200 calories if cut for 20 servings.  Serve with low/reduced calorie vanilla ice cream.  Note, you can use sugar instead of splenda.

Grilled Peaches

Ingredients: Serves 8

  • 8 peaches, peeled, pitted and halved (make sure they are not too ripe)
  • 1 tablespoon lemon juice
  • 1 tablespoon light butter
  • 1 1/2 tablespoons splenda brown sugar blend
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Preheat grill to high then reduce to medium/low depending on grill.  Combine lemon juice and butter in a bowl and add peaches.  Toss to coat.  Place peaches on a large piece of tin-foil.  Stir together splenda brown sugar blend, water, vanilla, cinnamon,and salt.  Brush over peaches.  Fold foil to form a packet, crimping edges to seal.  Grill covered for 10-15 minutes.  Slice peaches and divide among 8 bowls.  Top with low/reduced calorie vanilla ice cream.  Note, you can use brown sugar instead of the splenda substitute.