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
2 ripe, firm freestone peaches or nectarines, halved, pits removed (or two pears, halved and cored)
Slices of cored fresh pineapple (3-1/2-inches thick)
2 ripe, but firm bananas, peeled
Vanilla frozen yogurt
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 6 servings.
Serving size: 1 serving
Calories: 244; Total Fat: 4.5g; Saturated Fat: 2.6g; Cholesterol: 11mg; Sodium: 64mg; Carbohydrates: 54g; Fiber: 2g; Protein: 1g
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