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January 2, 2009, Newsletter Issue #197: Grilled Fruit with yogurt dip
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Tip of the Week
This recipe can also be made indoors using a grill pan. To grill other, smaller types of fruit outside, use wooden skewers that have been soaked in water for an hour.
Ingredients:
1/4 cup light brown sugar 1 Tbsp water 1 large banana(s), cut diagonally into 1/2-inch pieces 2 plums, cut in half and pitted 1 cup pineapple, about four rings 2 apricots, cut in half and pitted 1/8 tsp ground cinnamon 1 cup fat-free cherry-vanilla yogurt
Instructions:
Preheat grill. Mix together sugar and water in a small bowl; heat in microwave until sugar dissolves. Brush syrup on fruit.
Place fruit on a clean, medium-hot grill. Grill, basting with syrup occasionally, until slightly soft with markings from the grill, about 3 to 5 minutes. Turn fruit and grill other side until quite soft, about 1 minute more. (Note: Grill time depends on ripeness of fruit. Keep your eye on it and remove each piece as it is done.)
Remove fruit from grill and sprinkle with cinnamon; serve with a small bowl of yogurt for dip. Yields 1/4 of fruit and 1/4 cup of yogurt per serving.
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