Belly Bytes  

Ingredients:
1/2 cup seedless raspberry preserves
1/2 cup peach preserves
2 tablespoons frozen orange juice concentrate
1 teaspoon balsamic vinegar
2 tablespoons melted butter
1 tablespoon sugar
Two ripe, but firm freestone peaches or nectarines, halved, pits removed (or two pears, halved and cored)
Slices of cored fresh pineapple (3-1/2-inches thick)
Two ripe, but firm bananas, peeled
Vanilla frozen yogurt

Directions:
Combine preserves, orange juice concentrate and vinegar in medium bowl; set aside.

In small bowl, stir melted butter and sugar until dissolved; brush peaches (or nectarines) with butter mixture.

Grill peaches over medium heat, turning often until well marked and warm through, six to eight minutes.

Grill pineapple slices until well-marked, about four to six minutes, turning once halfway through cooking time.

Brush bananas with butter mixture and grill until well marked, two to four minutes, turning once halfway through cooking time.

Slice grilled peach halves and bananas; cut each pineapple ring in half. Arrange desserts on six serving plates by propping pineapple ring half behind scoop of vanilla frozen yogurt (1/2 cup scoop). Divide remaining fruit between plates then drizzle with reserved sauce. Recipe makes six servings.

Per Serving: 244 calories, 54g carbohydrates, 1g protein, 4.5g total fat (2.6g saturated), 11mg cholesterol, 2g fiber, 64mg sodium. Calories from fat: 17%.

Back to Grilling Recipes

KITCHEN FACTS

Add Quotes to Your Site!