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Grilled Fruit with Strawberry Dip

PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES

Serves:Ìý 8

Per Serving:Ìý 102 calories, 2g total fat (1g saturated fat), 18g carbohydrate, 4g protein, 2g dietary fiber, 40mg sodium.

NOTE: ÌýFor LMD, use strawberry jam or eliminate strawberries and choose non berry fruit. For lactose-free diet, choose lactose-free ricotta and lactose-free yogurt.

Ingredients:

8 oz. part-skim ricotta cheese

2 Tbsp. plain non-fat yogurt

¼Ìýtsp. dried, ground ginger

8 strawberries, halved

4 peaches, halved or quartered

8 chunks pineapple

4 plums, nectarines, or papayas, halved

¼Ìýcup balsamic vinegar

2 tsp. granulated sugar

Cooking Directions:

  1. In a blender, purée cheese, strawberries, yogurt and ginger together until smooth. Refrigerate the dip forÌýtwo hours before grilling fruit.
  2. When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers.
  3. Mix together vinegar and sugar.
  4. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.
  5. Serve grilled fruit with sauce on side.

Recipe from: , Recipe Corner