By Kim Beavers, MS, RD, LD, CDE


“An apple is an excellent thing, until you have tried a peach.” George du Maurier (1834-1896)

A perfectly ripe fresh peach is something to savor…you bite into the skin and that sweet flavor is immediately present as the juice runs down your chin. Really that is the best way to enjoy a peach, completely unmodified. However, peach season is short, June through mid-August, so you need a few recipes to help you take advantage of this delightful southern gem! Peaches are fabulous eaten in sweet or savory dishes but this month’s column features a cool summer dessert plus a bonus recipe. Whether it’s a backyard barbeque or an intimate dinner with friends, everyone looks forward to a refreshing dessert to end the meal.

Peaches and Cream
3 cups chopped fresh or frozen peaches, divided
1 tablespoon brown sugar (if peaches are ripe sugar may not be needed)
¼ teaspoon vanilla extract
2 cups frozen vanilla yogurt or ice cream*

Place 1 cup peaches, brown sugar and vanilla in a blender and process until smooth; set sauce aside. Place a scoop (1/2 cup) of frozen
yogurt or ice cream into each of four dessert dishes. Top with ½ cup chopped peaches and 2 tablespoons sauce.

Yield: 4 servings

Nutrient Breakdown: Ice cream nutritionals in parenthesis: Calories 160 (190), Fat 3.5g (8g), Saturated Fat 1.5g, (4.5g), Cholesterol 20mg (30mg), Sodium 35mg, Carbohydrate 31g, Fiber 2g, Protein 3g.

Note: To make ahead: Stir a little Fruit Fresh into the chopped peaches and the sauce to prevent browning.

Grilled Peaches with Raspberry Sauce
Sometimes when writing recipes another idea pops into my head and this sounds so delicious that I feel I have to share it with you!

1 cup fresh or frozen raspberries (leave about 8 berries whole for garnish)
½ teaspoon vanilla
1 tablespoon water (if needed)
¼ cup crème fraiche (sour cream can be substituted)
2 tablespoons sugar
2 peaches
1 tablespoon melted butter

Blend thawed or fresh raspberries with vanilla and water (if needed for consistency). Set aside. Whisk together crème fraiche and sugar. Set aside until needed.

Cut the peaches in half and discard the pits. Lightly brush peaches with melted butter. Grill over medium heat on clean, oiled grill grates until grill marks are visible (about 4-5 minutes). Turn them and grill another 4-5 minutes or until soft.

To serve, spoon berry sauce over the peaches and top with a one tablespoon dollop of crème fraiche mixture.

Yield: 4 servings

Nutrient Breakdown: Calories 135, Fat 8.5g, Saturated Fat 5.5g, Cholesterol 50mg, Sodium 10mg, Carbohydrate 16g, Fiber 2g, Protein 1g.

Note: To make ahead: Stir a little Fruit Fresh into the chopped peaches and the sauce to prevent browning.


Kim Beavers is a Registered Dietitian and Diabetes Educator for University Health Care System. She lives in North Augusta with her husband and two children and she is the co-host of the culinary nutrition segment Eating Well with Kim, which airs at noon Monday, Wednesday and Friday on WRDW. To be notified of new recipes join Kim’s facebook fan page at To search for specific recipes go to You can also watch the segments at

This article appears in the July 2016 issue of Augusta Family Magazine.
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