Chef Jonathan’s Grilled Peach Yogurt Loaf Cake with Hot Honey and Cantaloupe Agua Fresca 

YUMA, Ariz. (KYMA, KECY) - This is a perfect dessert to bring to the Fourth of July festivities, or perhaps even a barbecue, as well as a refreshing drink to pull out on those hot summer days.

Grilled Peach Yogurt Loaf Cake

Ingredients:

• 4 eggs

• 10 ounces Greek yogurt

• 2 ounces peach purée

• 4 tablespoons cornstarch

• Fresh peaches (for topping)

• Olive oil (for grilling peaches)

• Salt (for seasoning peaches)

• Hot honey (for drizzling)

• Fresh mint (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C)

2. Prepare the Loaf Pan: Line a loaf pan with parchment paper to prevent sticking.

3. Mix the Batter:

   In a large bowl, whisk together the eggs and Greek yogurt until smooth.

   Add the peach purée and mix well.

   Gradually add the cornstarch, mixing until fully combined and the batter is smooth.

4. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

5. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

6. Prepare the Grilled Peaches:

   While the cake cools, wash and cut fresh peaches into quarters.

   In a bowl, toss the peach quarters with a little olive oil and a pinch of salt.

   Preheat a grill or grill pan over medium heat.

   Grill the peaches for a few minutes on each side until they have nice grill marks and are slightly softened.

7. Assemble the Cake:

   Once the cake has cooled, place it on a serving platter.

   Top the cake with the grilled peaches.

   Drizzle hot honey over the peaches and cake.

   Garnish with fresh mint leaves.

8. Serve: Slice the cake and serve it as a delightful dessert!

Happy Fourth of July 

Cantaloupe Agua Fresca

Such a refreshing drink to pull out on those hot summer days

Ingredients:

• Juice of 1 cantaloupe

• 2 ounces organic almond milk

• Cantaloupe balls (from the cantaloupe used for juicing)

• Ice cubes

Instructions:

1. Juice the Cantaloupe: Cut the cantaloupe in half, remove the seeds, and scoop out the flesh. Blend the cantaloupe flesh in a blender until smooth. Strain the juice through a fine mesh sieve or cheesecloth to remove any pulp, if desired.

2. Prepare the Glass: Fill a tall glass with ice cubes.

3. Mix the Drink: In a separate container, combine the cantaloupe juice and organic almond milk. Stir well to mix.

4. Assemble the Drink: Pour the cantaloupe and almond milk mixture over the ice in the glass.

5. Add Cantaloupe Balls: Use a melon baller to scoop out some cantaloupe balls and add them to the drink for a fun garnish.

6. Serve and Enjoy: Stir gently and enjoy your refreshing Cantaloupe Almond Milk Cooler!

This drink is light, hydrating, and perfect for warm Yuma Day!