4 amaretti biscuits, roughly crushed
Grated zest of 1 small orange
¼ level tsp sweetener
4 ripe medium peaches, halved and stoned
Fat-free natural fromage frais, to serve
Ground cinnamon, to serve
1 Put the amaretti crumbs into a small bowl, stir in the orange zest and sweetener, then divide the mixture between the peach halves.
2 Lay 2 sheets of kitchen foil (about 20cm x 20cm) on top of one another and sit 2 peach halves on top. Bring the edges of the foil together and scrunch up to make a loose parcel. Repeat to make 3 more parcels.
3 Cook on the barbecue for 15 minutes, or until the peaches are soft. (Or bake in the oven at 200°C/fan 180°C/gas 6 for 15-20 minutes.) Discard the foil and divide the peaches between 4 plates. Add dollops of the fromage frais and dust over the cinnamon to serve.