Grilled tropical fruit with lime and caramel yoghurt
1 - 5
PersonalPoints™ per serving
Use your BBQ to cook this sweet treat. The fruity flavours explode when cooked on the hot plate.
99% fat-free plain yoghurt
1 cup(s), (240g)
1 tsp, finely grated, plus 1 whole lime for squeezing
400 g, thinly sliced
1 large, cheeks halved
2 medium, halved crossways
- Heat a small frying pan over low heat. Add the sugar and 2 teaspoons water. Cook, stirring, without boiling, for 1 minute or until sugar dissolves. Increase heat to medium-high. Cook, without stirring, for 2-3 minutes or until mixture caramelises and smells slightly burnt. Remove from heat. Allow to cool slightly.
- Place the yoghurt in a small bowl. Stir in the rind and burnt sugar mixture and mix until combined. Refrigerate until required.
- Preheat a barbecue or chargrill on medium-high. Cook the fruit for 1-2 minutes each side or until lightly charred. Cut lime into wedges and squeeze over grilled fruit. Serve with the yoghurt mixture.
SERVING SUGGESTION: Add 1 tbs flaked coconut (toasted) with yoghurt in Step 3. VARIATION: Swap pineapple or kiwifruit for banana.