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Here is a dessert to round out a barbecue. You’ll want to start the ice cream 45 minutes to an hour before you will be ready to serve it.

Time: 5 minutes prep, 45 minutes to an hour cooking

1/2 cup coconut milk
1 tsp vanilla
1/2 tsp agave nectar
2 peaches

Mix the coconut milk, vanilla, and agave nectar in a small dish. Place into the freezer to chill. You’ll want to mix it every ten minutes or so. If you skip this step, it will freeze hard on the edges and still be soft in the middle. Once the mixture begins to take on the consistency of ice cream, get the peaches on the grill.

To grill the peaches, cut them in half and remove the pits. Place cut side down. After around 5 minutes, remove to a serving plate. Spoon the ice cream into the hollows left by the pits, then serve warm. Enjoy!

zone info 2 servings at 1 carb block, 8 fat blocks.

Quick and easy. It’s tasty for breakfast along with a good hunk of protein! Even though this is primarily fat, I wouldn’t suggest making this a staple in your diet. New research shows that liquid meals cause a greater insulin release than the same meal in solid form.

Time: 5 minutes
1 1/2 cups water
1/2 cup almonds
1 Tbsp carob powder or unsweetened cocoa powder
2 tsp either real maple syrup or honey

Soak the almonds in water overnight. Drain the water and rinse the almonds. Transfer the almonds to a blender; add the remaining ingredients. Blend on low until the nuts are well chopped, then increase the speed to liquefy. Blend for 2 minutes, then pour into a glass and serve.

zone info: 2 servings at .5 carb block, 12.5 fat blocks.