Grilled Fruit with Strawberry Dip
Ingredients:
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
- 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.
Makes 8 servings. Per serving: 102 calories, 2 g. total fat (1 g. saturated fat), 18 g. carbohydrate, 4 g. protein, 2 g. dietary fiber, 40 mg. sodium
From: American Institute for Cancer Research: Recipe Corner
*This recipe is NOT ok for those on the LMD (Low Microbial Diet).
Trial Administration