Grilling heightens the fruit's sweetness and flavor. Slightly firm fruit will stand up to the heat; if you're using ripe fruit, take it from the grill just a few minutes sooner than directed. Garnish with mint sprigs.
2 cups water
1/3 cup honey
1 (3-inch) vanilla bean, split lengthwise
1/4 cup frozen fat-free whipped topping, thawed
2 tablespoons mascarpone cheese
1 tablespoon honey
4 nectarines, halved and pitted
4 plums, halved and pitted
2 cups cherries, halved and pitted
2 tablespoons sliced almonds, toasted and chopped
How to Make It
Combine 2 cups water and 1/3 cup honey in a small saucepan over medium-high heat. Scrape seeds from the vanilla bean, and add seeds to honey mixture. Discard bean. Bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Combine whipped topping, cheese, and 1 tablespoon honey, stirring until smooth. Set aside.
Lightly coat both sides of nectarines and plums with cooking spray. Place nectarines and plums, cut side down, on a grill rack coated with cooking spray. Grill 2 minutes on each side or until soft. Place 1 nectarine half and 1 plum half in each of 8 shallow bowls. Top each serving with 1/4 cup cherries; drizzle each with 2 tablespoons honey mixture. Spoon 2 teaspoons cheese mixture over each serving; sprinkle each serving with 3/4 teaspoon nuts.
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