1/2 (10 oz.) pkg. frozen raspberries in light syrup, slightly thawed
1 1/2 tsp. lemon juice
2 med. peaches, peeled, halved & pitted
1 1/2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 1/2 tsp. rum flavoring
1 1/2 tsp. butter

Combine raspberries and lemon juice in container of an electric blender or food processor; top with cover and process until smooth. Strain raspberry puree; discard seeds. Cover and chill.

Cut 1 (18 x 18 inch) sheet of heavy-duty aluminum foil. Place peach halves, cut side up, on foil. Combine brown sugar and cinnamon; spoon evenly into center of each peach half.

Sprinkle with rum flavoring and dot with butter. Fold foil over peaches and loosely seal. Place grill rack over medium coals; place peach bundle on rack and cook 15 minutes or until peaches are thoroughly heated.

To serve, spoon 2 tablespoons raspberry puree over each grilled peach half. Yield: 4 servings (about 99 calories per serving).

Protein 0.6, Fat 1.6, Carbohydrate 20, Cholesterol 0, Iron 0.8, Sodium 19, Calcium 17.