JesseEatzA high-protein Southern classic featuring smoky grilled peaches, velvety vanilla bean cream, and a crunch of toasted pecans.
In a small bowl, whisk together the Greek yogurt, vanilla protein powder, and vanilla bean paste until completely smooth and aerated. Chill in the refrigerator for at least 20 minutes.
Using a hand mixer makes the cream extra fluffy.
Preheat your grill or smoker to medium-high heat (about 400°F). Brush the cut side of the peaches with honey and sprinkle with cinnamon.
Place peaches cut-side down on the grates. Grill for 4-5 minutes until deep char marks appear and the fruit begins to soften. Flip and grill for another 2 minutes.
Don't move them too early or they'll stick to the grates!
To serve, dollop a generous amount of the chilled vanilla cream into a bowl. Top with two warm peach halves. Finish with toasted pecans and a sprig of mint.
The key to this dessert is the contrast between the cold, creamy base and the warm, smoky peach topping. If you don't have a smoker, you can char the peaches in a cast-iron skillet with a drop of liquid smoke to get a similar vibe. This is high-protein enough to be a post-workout treat but decadent enough for a family Sunday supper.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.