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KIWI magazine

fruit kebabs dessert

The classic flavors of pineapple upside-down cake get an upgrade with this skewered version.

Ingredients

  • 2 cups pineapple, peeled, cored, and cut in chunks
  • 2 cups pound cake, cut into chunks or fun shapes using a cookie cutter
  • 1 cup fresh cherries, pitted
  • ¼ cup pineapple juice
  • 2 Tablespoons brown sugar
  • ²⁄³ cup vanilla yogurt
  • 2 teaspoons brown sugar
  • ½ teaspoon crystallized ginger, finely chopped
  • ½ teaspoon vanilla

Directions

  1. Preheat the grill.
  2. Thread the pineapple, cake, and cherries onto skewers.
  3. In a small bowl, combine the pineapple juice and brown sugar. Brush on the skewered fruit.
  4. In another small bowl, combine the yogurt, brown sugar, ginger, and vanilla. Set aside.
  5. Grill the skewers for 2-3 minutes, turning to cook evenly and being careful not to burn the cake.
  6. Serve the skewers warm with the dipping sauce.
6 servings
Per serving: 276 calories, 5g fat, 4g protein, 55g carbohydrates, 2g fiber, 18g sugar

Super Skewers

We used eco-friendly bamboo skewers ($1.50 for 100, partycity.com) and snipped off the sharp points before serving. To prevent any wooden skewers from burning, soak them for at least an hour before grilling.
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