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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Grilled Peaches with Gingersnaps
iStock.com/StephanieFrey

Grilled Peaches with Gingersnaps

Nutrition & Movement

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min

Servings: 2

Ingredients:

  • 1 firm peach, halved and pitted
  • 1 teaspoon canola oil
  • 2 tablespoons brown sugar
  • 4 scoops vanilla fat-free frozen yogurt
  • 2 gingersnap cookies, crumbled

Directions:
1. Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
2. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

Nutritional Information:
Amount Per Serving Calories: 155 | Total Fat: 3.4g | Cholesterol: 2mg

Recipe courtesy of AllRecipes.com
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