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Seared Pineapple and Peaches Recipe
|Nonfat yogurt||2 Cup (32 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Raspberries||4 Cup (64 tbs)|
|Blueberries||2 Cup (32 tbs)|
Calories 487 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.29 g1.4%
Trans Fat 0 g
Cholesterol 2.8 mg
Sodium 108.9 mg4.5%
Total Carbohydrates 115 g38.4%
Dietary Fiber 20.5 g82%
Sugars 83 g
Protein 14 g27.6%
Vitamin A 18.3% Vitamin C 459.4%
Calcium 37.2% Iron 17.2%
*Based on a 2000 Calorie diet
Puree on medium speed.
Transfer to a bowl and chill.
Slice the tops and bottoms off the pineapples.
With a sharp knife, remove the outer peel and the inner core of each.
Slice the flesh crosswise into 1" thick pieces.
Halve the peaches and remove the pits.
Prepare a grill and place the pineapples and peaches directly on the rack.
Grill over medium-high heat for about 4 minutes per side, or until golden brown.
Use a metal spatula to transfer the fruit to dessert plates.
Sprinkle with the blueberries and remaining 2 cups raspberries.
Top with the sauce.