Friday, May 25, 2007

Grilled Fruit with Strawberry Dip

If you're grilling this weekend for Memorial Day, here is another great option to help increase your fruits and veggies.

4 peaches, halved or quarted
8 chunks of pineapple
4 plums, nectarines or papayas, halved
1/4 cup of balsamic vinegar
2 tsp. granulated sugar

8 oz. part-skim ricotta cheese
2 tbsp. plain non-fat yogurt
1/4 tsp. dried, ground ginger
8 strawberries, halved

In a blender, puree cheese, yogurt, ginger and strawberries until smooth. Pour into a bowl and refrigerate for two hours. Thread fruit onto eight skewers and mix vinegar and sugar in a small bowl. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture every few minutes. Serve with strawberry dip on the side.

Makes 8 servings.

Nutrition Facts per serving
Calories: 106
Carbs: 18 grams
Protein: 4 grams
Fat: 2 grams
Fiber: 2 grams

Recipe courtesy of the American Institute for Cancer Research,

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