- 1 c. Daisy® Cottage Cheese
- 3 Tbsp. pure maple syrup
- 2 tsp. freshly grated ginger root
- 4 tsp. sweetened shredded coconut
- 4 tsp. finely chopped pecans
- 4 fresh peaches
Place the cottage cheese in a mesh strainer; shake gently to drain the liquid from the cottage cheese.
In a medium bowl, stir together the maple syrup and gingerroot; set aside.
Stir together the coconut and pecans in an aluminum pie pan. Peel the peaches, if desired. Cut the peaches in half, removing the pit. Place the peaches and the coconut mixture on the grill.
Cover the grill and cook over medium heat for 2 to 3 minutes. Turn the peaches halfway through grilling and shake the pan occasionally, until the peaches are heated through and the coconut mixture is toasted.
Place 2 peach halves in each dessert dish. Divide the maple and coconut mixtures evenly among dishes. Top with 1/4 c. of cottage cheese.
*Nutritional Information based on Daisy Brand Low-Fat Cottage Cheese.*
**Canned peach halves in juice can be substituted for fresh peaches, if desired.**