Seared Pineapple and Peaches Recipe

Summary

Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Nonfat yogurt2 Cup (32 tbs)
 Skim milk1⁄2 Cup (8 tbs)
 Raspberries4 Cup (64 tbs)
 Ripe pineapples2
 Peaches4
 Blueberries2 Cup (32 tbs)

Nutrition Facts

Serving size

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

Directions

Combine the yogurt, milk and 2 cups raspberries in a blender container.
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.
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