Caramelised peach wedges on a clear glass plate, topped with thin cheese shavings, bee pollen and chopped pepitas, on a green napkin — Photo: LisaRedfern · Pixabay Content License · Pixabay

American · Breakfast · Snack

Grilled Peaches with Yogurt and Honey

Name: Grilled Peaches with Yogurt and Honey
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 4 medium Ripe but firm yellow peaches; 1 tsp Olive oil; 1 cup Plain nonfat Greek yogurt; 1/4 tsp Ground cinnamon; 2 tbsp Honey; 2 tbsp Almonds, chopped; a small handful Fresh mint leaves

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Juicy peach halves are grilled until caramelised and smoky, then topped with cool cinnamon-scented Greek yogurt and a drizzle of honey. It makes a light, summery breakfast or a sweet snack that tastes like dessert.

Prep: 10 min
Cook: 8 min
Total: 18 min
Serves: 4

Easy
Vegetarian
Gluten Free

Per serving136kcal7% of a 2,000 kcal day

8gProtein

25gCarbs

2gFat

2gFiber

Calories come from: Carbs 69% · Fat 10% · Protein 21%

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Ingredients

For 4 servings

4 medium600 gRipe but firm yellow peaches
1 tsp5 gOlive oil
1 cup240 gPlain nonfat Greek yogurt
1/4 tspGround cinnamon
2 tbsp42 gHoney
2 tbsp15 gAlmonds, chopped (optional)
a small handfulFresh mint leaves (optional)

Steps

1
Preheat an outdoor grill or a stovetop grill pan to medium-high heat.
2
Cut the peaches in half along the seam and twist the halves apart.
3
Remove the pits with a small knife or spoon.
4
Lightly brush the cut sides of the peaches with the olive oil.
5
Place the peaches cut-side down on the grill and cook for 4 to 5 minutes, without moving them, until dark grill marks form.
6
Turn the peaches over and grill for another 2 to 3 minutes, until just tender when pierced with a knife.
7
While the peaches cook, stir the cinnamon into the Greek yogurt.
8
Roughly chop the almonds and tear the mint leaves, if using.
9
Arrange two peach halves on each plate, cut-side up.
10
Spoon the cinnamon yogurt into the hollows of the peaches.
11
Drizzle the honey over the top.
12
Scatter with the chopped almonds and mint, if using, and serve warm.

Swaps, storage and make-ahead

Swaps

For a vegan version, use a plain unsweetened coconut or soy yogurt and swap the honey for maple syrup.
Use plain low-fat or full-fat Greek yogurt instead of nonfat if you prefer a richer, creamier topping.
Swap the chopped almonds for pistachios or pumpkin seeds if that is what you have on hand, or to avoid tree nuts choose seeds.
If peaches are out of season, use firm nectarines or plums, which grill the same way.

Storage

This dish is best eaten fresh while the peaches are warm. Refrigerate any leftover grilled peaches (without the yogurt topping) within 2 hours in a covered container for up to 3 days, and do not freeze.

Make ahead

Stir the cinnamon into the yogurt and chop the almonds up to a day ahead, keeping the yogurt covered in the fridge, then grill the peaches just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (222 g)	Per 100 g
Calories	136 kcal	61 kcal
Protein	7.5 g	3.4 g
Carbohydrates	25.3 g	11.4 g
of which sugars	23.2 g	10.5 g
Fiber	2.4 g	1.1 g
Fat	1.7 g	0.8 g
of which saturated	0.3 g	0.1 g
Sodium	22 mg	10 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.