Grilled fruit salad bowl
1 small, diagonally sliced
100 g, halved
100 g, cut into 1cm-thick slices
low-fat ricotta cheese
¼ cup(s), (60g), smooth
vanilla bean extract, alcohol free
- Preheat grill on high. Spread banana, strawberries and pineapple, in a single layer, over an unlined baking tray. Sprinkle with half the cinnamon. Grill for 2–3 minutes or until lightly caramelised.
- Meanwhile, combine ricotta and vanilla in a bowl. Serve fruit with ricotta sprinkled with remaining cinnamon.