Grilled Summer Fruit Salads with Honey Greek Yogurt Sauce
- Makes: 8 servings
- Prep 20 mins
- Grill 1 mins
peeled and cored fresh pineapple
honeydew melon, halved, seeded, peeled and cut into 1/4-inch slices
Nonstick cooking spray
fresh basil chiffonade (see note)
Honey Greek Yogurt Sauce (see recipe)
- In a large bowl, combine pineapple, honeydew, strawberries and sugar; toss lightly to coat.
- For a charcoal grill, grill pineapple and honeydew melon on the rack of an uncovered grill directly over medium coals for 1 to 2 minutes or until fruit is lightly browned with grill marks, turning to brown evenly. Place strawberries in a grill basket that has been lightly coated with nonstick cooking spray; grill for 1 to 2 minutes or until heated through, stirring occasionally*. (For a gas grill, preheat grill. Reduce heat to medium. Place fruit on grill rack over heat. Cover; grill as above.) Cut pineapple into quarters, if you like. Transfer fruit to 8 chilled salad plates. Sprinkle with basil. Serve with Honey Greek Yogurt Sauce. Makes 8 side-dish salads.
- To make basil chiffonade, stack fresh basil leaves. Starting at a long edge, roll the leaves up. With a sharp knife, slice the roll crosswise into thin strips.
Honey Greek Yogurt Sauce
plain Greek yogurt, plain lowfat yogurt or dairy sour cream
wildflower honey or other honey
- In a small bowl, combine one 6-ounce carton plain Greek yogurt, plain lowfat yogurt or dairy sour cream and 3 tablespoons wildflower honey or other honey. Makes about 3/4 cup.
(Grilled Summer Fruit Salads with Honey Greek Yogurt Sauce)Servings Per Recipe 8, chol. (mg) 1, sodium (mg) 33, calcium (mg) 71, fiber (g) 3, iron (mg) 1, pro. (g) 3, vit. A (IU) 194, cal. (kcal) 160, Fat, total (g) 1, carb. (g) 40, vit. C (mg) 79