Grilled Tropical Fruit with Almond-Ricotta Sauce
- 1/2 cup non-fat vanilla Greek yogurt
- 1/4 cup fat-free ricotta cheese (see note)
- 3 tablespoons packed brown sugar
- 1/4 teaspoon almond extract
- 8 “planks” cut from 1 fresh pineapple, peeled and cored
- 2 bananas, unpeeled, cut crosswise and then lengthwise into 4 “planks” each
- fresh berries and/or flaked coconut, optional
- Combine yogurt, ricotta, brown sugar and almond extract in a small bowl, stirring well. Cover and chill in the refrigerator until serving.
- Clean your grill if needed. Oil the grates (preferably using a canola-soaked, wadded paper towel).
- Preheat grill on medium to medium-high.
- Lay pineapple crosswise on grates and close the lid. Turn pineapple occasionally to develop grill marks on all sides, which should take about 8-10 minutes.
- In the last few minutes of grilling, add unpeeled bananas to the grill, peel side up and crosswise on grates. Grill bananas on flesh side only, just until gently warmed with sear marks. We recommend that you don’t grill them so long that they begin to get hot and mushy, but that is strictly personal preference.
- Remove fruit from grill, and serve with chilled almond-ricotta sauce and fresh berries and/or coconut (optional).
Whenever possible, we use fat-free ricotta cheese for this recipe, but we can’t always find it at the grocery store. Substitute low-fat ricotta cheese if needed.
Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.