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.
Low-fat smooth ricotta cheese is available in tubs from the chiller cabinets of most supermarkets. Add it: 1 tsp maple syrup to ricotta mixture in Step 2. Swap it: Pineapple for peach or nectarine wedges.