Recipes: grilled fruit

Serves 6 to 12.

Note: From Sierra Nut House of Fresno, Calif.

• 6 peaches, cut in half

• 1/4 c. butter, room temperature

• 1/2 c. cream cheese, at room temperature

• 1/2 c. ricotta cheese

• 1/4 c. honey

• 4 oz. almond paste

• Rum, to taste

• 1/2 c. prepared caramel sauce

• 1/2 c. fresh blueberries

• Fresh mint leaves

Brush peaches with butter and grill until they soften.

In a food processor, mix cream cheese, ricotta, honey, powdered sugar, almond paste and a bit of rum until creamy and fluffy.

Drizzle plate with caramel, 1 or 2 slices of grilled peach, 1 scoop of creamy filling atop each grilled peach, and garnish with blueberries and mint.

Nutrition information per each of 12 servings:

Calories233Fat11 gSodium126 mg

Protein4 gCholesterol24 mgDietary fiber2 g

Diabetic exchanges per serving: ½ fruit, 2 other carb, ½ lean meat, 2 fat.

Serves 6 to 9.

Note: From Whole Foods Fresno.

• 3 nectarines or peaches, halved, pitted

• Coconut oil, melted

• Juice of 1 lemon (about 2 tbsp.)

• 1/4 to 1/2 c. plus 1 tbsp. honey, divided

• 2 c. Greek yogurt, stirred to soften

• 1/2 c. toasted pistachios, pecans or walnuts, chopped

Directions

Prepare grill for medium-hot heat. Halve the fruit and remove the pits. Lightly oil the cut side of the fruit. Place cut side down over direct medium-hot heat. Cook until char marks appear, 3 to 4 minutes. Arrange fruit, cut-side up, on plates.

In a separate bowl, combine 2 tablespoons lemon juice and 1 tablespoon honey. Brush fruit with lemon-honey mixture to preserve color. Serve with a spoonful of Greek yogurt in the center where pit was removed. Drizzle honey over the yogurt and fruit. Garnish with toasted nuts and chopped mint.

Nutrition information per each of 9 servings:

Calories162Fat6 gSodium24 mg

Protein8 gCholesterol4 mgDietary fiber2 g

Diabetic exchanges per serving: ½ fruit, 1 other carb, 1 lean meat, ½ fat.

Serves 6.

Note: From the California Table Grape Commission.

• 1/2 lb. large seedless grapes, rinsed, with stems removed (about 2 c.)

• 2 tbsp. extra-virgin olive oil

• 2 tsp. fresh rosemary, minced

• 1 garlic clove, minced

• 1/4 tsp. black pepper, ground

• Wooden picks or skewers, soaked in water to prevent burning

Wrap grapes with small pieces of prosciutto about 1 inch wide by 3 inches long. Skewer each grape with a pick, securing prosciutto. Repeat until all grapes are used. Set aside.

In small bowl, combine oil, rosemary, garlic and pepper. Lightly brush wrapped grapes with seasoned oil. Grapes can be prepared to this point, refrigerated and then cooked when ready to serve.

Heat gas grill to medium, then grill grapes lightly, about 2 minutes per side. Prosciutto should be crisp, and grapes warmed through. Drizzle with additional oil if desired and serve hot.

Nutrition information per serving:

Calories103Fat7 gSodium150 mg

Protein4 gCholesterol10 mgDietary fiber0 g

Diabetic exchanges per serving: ½ fruit, ½ medium-fat meat, 1 fat.

Serves 8.

Note: From the California Table Grape Commission.

• 8 bamboo skewers, soaked in water

• 1 c. red or blue-black seedless grapes

• 1 mango, cut into chunks

• 12 strawberries, cut in half

• 1/2 c. honey

• 1 tbsp. orange zest

• 1 tbsp. fresh chopped mint

Directions

Prepare grill or broiler. Put fruit on skewers, alternating grapes with mango and strawberries.

Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling.

Grill skewers over hot coals until lightly browned on each side, about 2 to 4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm.

Calories90Fat0 gSodium2 mg

Carbohydrates24 gSaturated fat0 gCalcium13 mg

Protein1 gCholesterol0 mgDietary fiber1 g