We make these grilled kabobs for brunch, but they’d also be wonderful for dessert.
—JANET SCHROEDER STRAWBERRY POINT, IA
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1 medium apple
1 medium banana
1 medium peach or nectarine
1 medium pear
2 slices fresh pineapple (1 inch thick)
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon ground cinnamon
1. Cut all of the fruit into 1-in. chunks. Alternately thread onto 16 soaked wooden skewers (using two skewers side by side for each kabob so fruit doesn’t turn). In a small bowl, combine brown sugar, lemon juice, oil and the cinnamon.
2. Grill kabobs, uncovered, over medium heat 6 minutes or until heated through, turning often and basting frequently with brown sugar mixture.
PER SERVING 1 kabob equals 144 cal., 4 g fat (1 g sat. fat), 0 chol., 3 mg sodium, 29 g carb., 3 g fiber, 1 g pro. Diabetic Exchanges: 2 fruit, 1/2 fat.
Slicing a Pineapple
Cut the crown and the rind from a pineapple. Slice off the base, and stand the pineapple upright. Follow the pattern of the eyes to cut diagonal wedge-shaped grooves in pineapple. Remove the wedges. Stand pineapple upright and cut off fruit next to, but not through, the core. Cut pieces into chunks or spears.