Cancer Institute A national cancer institute
designated cancer center

Grilled Fruit with Strawberry Dip

Makes 8 servings.
Per serving: 102 calories, 2g total fat (1g saturated fat), 18g carbohydrate, 4g protein, 2g dietary fiber, 40mg sodium.

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

8 oz. part-skim ricotta cheese
2 Tbsp. plain non-fat yogurt
1/4 tsp. dried, ground ginger
8 strawberries, halved
4 peaches, halved or quartered
8 chunks pineapple
4 plums, nectarines, or papayas, halved
1/4 cup balsamic vinegar
2 tsp. granulated sugar

Cooking Instructions:
- In a blender, puree cheese, strawberries, yogurt and ginger together until smooth. Refrigerate the dip for two hours before grilling fruit.
- When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers.
- Mix together vinegar and sugar.
- Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.
- Serve grilled fruit with sauce on side.

From: American Institute for Cancer Research, Recipe Corner

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