Grilled Fruit with Strawberry Dip
Nutritional Info
- Amount Per Serving
- Calories: 124.3
- Total Fat: 2.7 g
- Cholesterol: 8.9 mg
- Sodium: 38.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.4 g
- Protein: 4.4 g
View full nutritional breakdown of Grilled Fruit with Strawberry Dip calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
On the grill your favorite fresh fruit picks up new and unique flavor!Printed with permission from the American Institute for Cancer Research On the grill your favorite fresh fruit picks up new and unique flavor!
Printed with permission from the American Institute for Cancer Research
Ingredients
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8 oz. part-skim ricotta cheese1 16-oz. package frozenstrawberries, sweetened2 Tbsp. plain non-fat yogurt1/4 tsp. dried, ground ginger8 strawberries, halved4 peaches, halved or quartered8 chunks pineapple4 plums, nectarines, or papayas, halved1/4 cup balsamic vinegar2 tsp. granulated sugar
Directions
1. In a blender, purée cheese, strawberries, yogurt and ginger together until smooth. Refrigerate for 2 hours before grilling fruit.
2. When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers. Mix together vinegar and sugar. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.
Serve grilled fruit with sauce on side.
Makes 8 servings (1 kebob with approx. 3 oz dip.)
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
2. When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers. Mix together vinegar and sugar. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.
Serve grilled fruit with sauce on side.
Makes 8 servings (1 kebob with approx. 3 oz dip.)
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Member Ratings For This Recipe
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KMARIA187
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RHEYNKLW
Yes, the vinegar will prevent browning (and yes, the same result could be attained using lemon- or lime juice), but a high-quality, aged balsamico enhances the flavor of many fruits, particularly the ones in this recipe. It adds a richness and depth that you simply won't get from a citrus acid. - 9/5/08
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HWW73456
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KRST63077
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LORRIBECKER1