Grilled Peaches with Ricotta Yoghurt Cream

WITH Jazmyn McKinnie

Snacks • 15 mins • Serves: 4 • Cost: $7.00 approx. ($1.75/serve)


  • 4 peaches
  • ½ cup ricotta
  • ½ cup vanilla Greek yoghurt
  • squeeze of lemon juice
  • 1 TBSP extra virgin olive oil
  • 1 tsp honey
  • handful of pistachios, roughly chopped
  • handful of fresh mint, roughly chopped


  1. Slice peaches in half and remove the pit.
  2. Brush the cut side of the peach with olive oil.
  3. Heat a grill pan on medium heat.
  4. Place each peach on grill cut side down – grill for 3-5 mins (riper peaches may need less cooking time).
  5. brush the backs of the peaches (now facing up) with olive oil.
  6. Turn peaches over and cook another 3-5 mins.
  7. To make the cream, mix together ricotta, yoghurt and a squeeze of lemon juice.
  8. Serve peaches with a dollop of the ricotta cream, a drizzle of honey and a sprinkle of pistachios and fresh mint.

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