Cinnamon and brown sugar–marinated fruit kebabs
11
Points®
Total time: 13 min • Prep: 8 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Get creative at your next cook-out and make several items on the menu items right on your grill. Bananas and a variety of stone fruits combine to form a delicious simple dessert that is sure to be the star of the night. Cinnamon lends lots of spice while the brown sugar enhances the sweetness of the charred fruit. We recommend removing the fruit from the skewers and serving it over cool and creamy yogurt. But the fruit will also taste pretty amazing on its own. If you use wooden skewers, soak them in water for about 30 minutes before you thread the fruit or otherwise the ends of the skewers will burn.
Ingredients
Packed brown sugar
⅓ cup(s)
Fresh lime juice
1 Tbsp
Ground cinnamon
⅛ tsp
Banana
1 large, cut into 4 pieces
Fresh apricot
1 item(s), ripe, halved, pitted, and quartered
Peach
1 medium, or nectarine, halved, pitted, and quartered
Plum
1 item(s), medium, halved, pitted, and quartered
Fat-free frozen yogurt sweetened with sugar
2 cup(s), vanilla flavored
Instructions
1
To make the marinade, combine the brown sugar, lime juice, and cinnamon in a zip-close plastic bag; add the banana, apricot, peach, and plum. Squeeze out the air and seal the bag; turn to coat the fruit with the sugar mixture. Set aside to marinate while preheating the grill.
2
Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
3
Thread the fruit on 4 skewers (if using wooden skewers, soak in water about 30 minutes); transfer the brown sugar mixture to a small microwavable bowl and set aside. Place the skewers on the grill rack. Grill, turning, until the fruits soften, about 6 minutes.
4
Microwave the brown sugar mixture on High until it boils, about 45 seconds. Let stand until warm, about 5 minutes. Place 1⁄2-cup scoop of the yogurt in each of 4 dessert bowls and top evenly with the fruit. Drizzle each with 1 tablespoon sauce and serve at once. Yields 1 bowl per serving.
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