Grilled Chocolate Raspberry Wraps

Chocolate Raspberry Wraps On The Grill

4 (8 inch size) flour tortillas
1 cup semisweet chocolate chips
1 cup fresh raspberries
2 Tbsp butter, melted
2 Tbsp sugar
2 tsp cinnamon
aluminum foil

Tear off a big sheet of foil.  Remove tortillas from plastic wrapping.  Stack the tortillas on top of the foil and fold closed, then place the foil packet on a grate on the campfire or on grill. Flip the packet over once or twice, heating for about 5 minutes or until the tortillas are warm. Slide packet over to coolest area of campfire just to keep warm.

Open the foil and remove one tortilla, setting it on a plate, closing foil to keep the rest warm.
On the tortilla, sprinkle 1/4 of the chips and 1/4 of the berries in the center.
Fold in the sides and roll up tight burrito style; set aside on plate.
Repeat with each tortilla.

Brush each tortilla roll with melted butter, then place directly on grate on campfire over slow coals or on the grill – not too hot.
Cook about 2 to 3 minutes, then flip and cook 2 to 3 more minutes or until chocolate melts and you get grill marks on the burritos.

Remove to a serving plate. You can brush with more melted butter if you wish.
Stir together in a separate small bowl the sugar and cinnamon and sprinkle over the burritos.
Serve warm. You can top with a little whipped topping and fresh berries if you like.
You can also use other fruit, like blueberries, for instance.
Makes 4 dessert servings.

Sweet Balsamic Glazed Grilled Peaches

4 ripe peaches, pitted and halved
olive oil
1/2 cup good quality balsamic vinegar
1 tbsp natural liquid sweetener (real maple syrup, honey)
1 tbsp lemon juice
1 tsp almond extract
mint leaves for garnish, optional

Preheat your grill to medium-high.
Coat each peach half with olive oil and place on the grill cut side down; cook for 4 to 5 minutes each side, just until grill marks appear.
Prepare the glaze while peaches are grilling; in a small saucepan, bring vinegar to a boil over medium-high heat. Cook until vinegar is reduced by half and thickens slightly. Add lemon juice, almond extract, and agave, stirring to combine. Remove from heat.
Remove peaches from the grill and place face up on a dessert dish.
Drizzle with balsamic glaze and serve immediately.
For added flavor, garnish each peach with a mint sprig.

Cottage Berry Crunch

Ingredients

½ cup  cottage cheese
2 Tbsp. granola
½ cup bananas, sliced
½ cup fresh berries

Directions
Spoon cottage cheese into a parfait dish, top with remaining ingredients. Serves 2.

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