Grilled Fruit with Balsamic Syrup
Calories 128 (4% from fat)
Fat 0.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 7 mg.
Carb. 24 gram
Fiber 2.7 gram
Sugar 26 gram
Sugar Alcohol 0 gram
Protein 2 gram
2 medium peaches (5.5 oz. each), peeled and halved
2 medium nectarines (5.5 oz. each), peeled and halved
2 medium plums (2.5 oz. each), peeled and halved
1/2 cup balsamic vinegar
2 Tbsp. Splenda brown sugar blend
buttery cooking spray
This is a great dessert for when you’re out grilling. If you want to cut down on sugar, make each plate with half the fruit and serve it with a scoop of low-sugar ice cream in the middle of the plate.
1. Cut each fruit into 8 slices and discard the pits.
2. In a small sauce pan, stir together the balsamic vinegar and brown sugar. Bring to a boil, then reduce heat to medium and cook for another 5-8 minutes. The longer you cook it, the more concentrated it becomes. Reduce it by more than half and it may get too thick, so add a little water to make it more fluid.
3. You can grill the fruit one of three ways.
On a grill. Moisten a towel with the buttery cooking spray. Use a long-handled tong and lightly coat the grill rack. Then lightly grill the fruit for 2-3 minutes on each side.
In the oven. Turn heat up to broil. Put the fruit on a cooking pan, lightly coated with buttery cooking spray. Broil for about 2-3 minutes on each side, about 4 inches from the heat.
On the stove with a non-stick grill pan. Heat the pan up over medium-high heat. Then lightly coat the pan with buttery cooking spray. Cook the fruit about 2-3 minutes per side, until they have grill marks and the fruit is softened.
4. Arrange the fruits on a serving plate, with 4 slices of each fruit (12 slices total) per plate. Drizzle the balsamic vinegar over the top, serve immediately and enjoy.
Yield: 4 Servings with 12 Slices of Fruit per Serving