Grilled Tropical Fruit Salad with Almond Ricotta Sauce
You’ve grilled for dinner, why not keep the heat cracked up just a few more minutes to cook dessert. This grilled tropical fruit salad will satisfy any sweet tooth without the added fat and calories that a trip to the local ice cream shop might entail. Compared with 2 scoops of Ben & Jerry’s Chocolate Chip Cookie Dough Ice Cream this recipe saves a whopping 346 calories, 28g fat, 21g carbohydrates, and 16g sugar (
Prep time: 10 Minutes
Cook time: 8-10 Minutes
Makes: 4 servings
1/2 cup non-fat vanilla Greek
1/4 cup fat-free ricotta cheese
2 tablespoons packed brown sugar
1/4 teaspoon almond extract
8 “planks” cut from 1 fresh pineapple, peeled and cored
2 bananas, unpeeled, cut crosswise and then lengthwise into 4 “planks” each
fresh berries and/or flaked coconut, optional
yogurt, ricotta, brown sugar and almond extract in a small bowl, stirring well. Cover and chill in the refrigerator until serving.
- Clean your grill if needed. Oil the grates (preferably using a canola-soaked, wadded paper towel).
- Preheat grill on medium to medium-high.
- Lay pineapple crosswise on grates and close the lid. Turn pineapple occasionally to develop grill marks on all sides, which should take about 8-10 minutes.
- In the last few minutes of grilling, add unpeeled bananas to the grill, peel side up and crosswise on grates. Grill bananas skin side up (or cut side down) just until gently warmed with sear marks. We recommend that you don’t grill them so long that they begin to get hot and mushy, but that is strictly personal preference.
- Remove fruit from
grill, and serve with chilled almond-ricotta sauce and fresh berries and/or coconut (optional).
Nutrition Information Per Serving (2 pineapple planks, 1 banana plank, and a drizzle of
Calories: 194cal, Fat: 0g, Protein: 6g, Carbohydrates: 45g, Sugar: 34g, Fiber: 4g, Sodium: 54mg