Grilled Plum Melba
While your barbeque is hot, why not take on dessert? Besides being an excellent source of fibre and vitamin C, this colourful plum melba is low in sodium and saturated fat. Serve alongside frozen yogurt for an easy, summery option. Also works as a delicious tart filling, if you’re looking to mix things up!
Ingredients:
| Limes | 3 each | 3 each |
| Fresh raspberries | 3 pints | 1.4 L |
| Granulated white sugar | ½ cup | 125 mL |
| Fresh blueberries | 1 pint | 470 mL |
| Fresh blackberries | 1 pint | 470 mL |
| Ripe plums | 4 large | 4 large |
| Low-fat frozen yogurt | 2 pints | 940 mL |
Directions:
- Preheat grill.
- Zest and juice 2 limes; keep separate. You’ll need about 1 tsp of zest.
- In small saucepan, combine 2 pints raspberries with ¼ cup sugar. Cook over medium heat until raspberries start to release juices and break down.
- Remove raspberries from saucepan; pour into blender and puree. Strain to remove seeds. Season to taste with lime juice, and set aside.
- Toss together remaining raspberries, blueberries, blackberries, remaining sugar, lime juice, and lime zest. Set aside.
- Pit plums, and cut them into halves. Grill until they have grill marks and are warmed through – about 3 minutes each side. Remove from grill.
- To serve: combine a grilled plum half with a scoop (about ½ cup) of ice cream in a shallow dish. Spoon equal amounts of raspberry sauce on top, and finish with equal amounts of berry mixture.
- Garnish with grilled lime, and serve!
Makes 8 servings (301g/ serving).
