Grilled Fruit Sundaes With Strawberry Sauce

Serves 4.

Note: A colorful mix of grilled fruits is topped with creamy frozen yogurt and a bright, no-cook strawberry sauce to make a sumptuous, healthful dessert. Grilling fruit transforms it in just a few minutes, making it plumper, juicier and more deeply flavored as the heat caramelizes its natural sugars. It's the perfect way to enhance summer favorites such as peaches, plums, cherries and grapes. You'll need to soak a bamboo skewer in water for at least 30 minutes before grilling, or use a metal skewer. The sauce can be refrigerated for up to 3 days. From Ellie Krieger.

• 1 tbsp. honey

• 1 tbsp. boiling water

About 5 large strawberries, hulled and chopped (5 oz. total; defrosted, with juice, if using frozen)

• 10 seedless green grapes

• 1 medium peach or nectarine, ripe but firm

• 1 medium plum, ripe but firm

• 1 teaspoon canola oil

• 1 1/3 c. regular or low-fat vanilla frozen yogurt

• Fresh mint, for garnish

Directions

Prepare the grill for direct heat or preheat a gas grill to medium (375 to 400 degrees). If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames.

Combine the honey and boiling water in a liquid measuring cup, stirring until the honey has dissolved. Pour into a blender, then add the strawberries; puree until smooth. Strain through a fine-mesh strainer into a container, pressing the puree through with a spoon. Discard the solids; cover and refrigerate until ready to use (up to 3 days).

Spray the grill grate, a vegetable grilling basket or a grill pan with cooking oil spray; if using the basket or pan, place it on the grill.

Thread the grapes onto the skewer. Cut the peach or nectarine and the plum in half, and discard the pits, then cut each half vertically into 2 round slices. Brush the fruit slices with oil on both sides and place them on the grate (or in the basket or pan). Cook uncovered for 2 minutes on one side, then turn and cook for 1 minute on the second side, until the fruit has softened and grill marks have formed. Transfer the fruit to a cutting board, allow to cool slightly, then cut it into 1/2-inch pieces.

Place the skewer on the grill; cook uncovered for 1 to 2 minutes per side, until the grapes are lightly browned. Remove from the skewer and cut each grape in half.

To serve, spoon about 1/2 cup of fruit into each small bowl or parfait glass. Top each portion with a 1/3-cup scoop of the frozen yogurt, then drizzle with the chilled strawberry sauce. Garnish with mint; serve right away.

Nutrition information per serving:

Calories 140 Fat 3 g Sodium 40 mg

Carbohydrates 26 g Saturated fat 1 g Total sugars 24 g

Protein 2 g Cholesterol 10 mg Dietary fiber 1 g

Exchanges per serving: ½ fruit, 1 ½ carb, ½ fat.

Grilled Pineapple With Coconut Whipped Cream

Serves 4.

Note: The pineapple also can be cooked on an outdoor grill. (Remember to brush the grates with oil.) If you have a pineapple corer, use it to remove the core before you cut the pineapple into rings. The can of coconut milk needs to be refrigerated for at least 5 hours and up to 1 day in advance. You'll have whipped coconut cream left over; it can be refrigerated for at least 1 month. If you prefer, refrigerate the beaters for the coconut whipped cream; you can chill them along with the canned coconut milk. From Ellie Krieger.

• 1 (13.5-oz.) can full-fat coconut milk, see Note

• 1 tbsp. powdered sugar

• 1 fresh whole pineapple

• 1/4 teaspoon ground allspice

• Canola oil, for the grill pan or grill grates

• 2 tsp. fresh mint leaves (whole or chopped), for garnish

Directions

Chill the can of coconut milk in the refrigerator for at least 5 hours and up to 1 day.

Remove it from the refrigerator without shaking it or moving it too much. Transfer what has congealed at the top to a mixer bowl, being careful not to include any of the liquid. The yield should be about 3/4 cup of solid coconut cream.

Add the sugar to the bowl; whip with chilled beaters (optional; see Note) on medium-high speed until the coconut cream is glossy and firm enough for a spatula to leave tracks that remain. The yield is about 1 cup.

Cut off the top and bottom of the pineapple. Cut away and discard the skin and any brown spots on the fruit. Cut the pineapple flesh crosswise into eight equal slices (about 1/2 inch thick). Use a spoon or apple corer to carve out the center core of each slice to create rings. Sprinkle the allspice evenly over each pineapple ring (on one side only).

Brush a large grill pan lightly with the oil and heat the pan over medium-high heat (or heat an outdoor grill to medium-high heat). Working in batches and adjusting the heat as needed, cook the pineapple rings for 2 to 3 minutes per side or until they are nicely browned and grill marks have appeared.

To serve, place 2 pineapple rings on each serving dish. Top each with a small dollop (2 teaspoons) of the coconut whipped cream, and garnish with mint.

Nutrition information per serving:

Calories 90 Fat 5 g Sodium 0 mg

Carbohydrates 21 g Saturated fat 3 g Total sugars 16 g

Protein 0 g Cholesterol 0 mg Dietary fiber 2 g