Scoop up a fruit sundae. / Renee Comet /USA WEEKEND. Food Styling /Lisa Cherk
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Your Summer Menu
• Cheesy Stuffed Burgers
• Steak and Mushrooms Chimichurri
• Colorful Coleslaw
• Creamy Potato Salad
• Grilled Fruit Sundaes
Stone fruits such as peaches and plums are made all the more luscious with a turn on the grill.
Grilled Fruit Sundaes with Strawberry Sauce
For the sauce:
• 1 Tb. honey
• 1 Tb. boiling water
• 4 ounces strawberries (6-7 large) thawed, with juice, if frozen
For the fruit:
• Cooking spray
• 2 medium peaches or nectarines, ripe but firm
• 2 medium plums, ripe but firm
• 2 tsps. canola oil
• 2 cups light vanilla ice cream or frozen yogurt
• Fresh mint for garnish
In a small bowl, stir the honey and boiling water together until the honey is dissolved. Put the dissolved honey and strawberries into a blender and puree until smooth. Strain; discard the seeds. Puree may be made up to three days ahead and stored in the refrigerator.
Spray a grill with cooking spray and preheat to medium-high heat. Cut the peaches and plums in half and remove the pits; cut each half lengthwise. Brush the fruit slices with oil. Grill for two minutes, then turn and cook for 1 minute more, until grill marks have formed. Cool.
Place Ĺ cup of fruit into a bowl. Top with cup of ice cream or frozen yogurt; drizzle with 1 Tb. of sauce, and garnish with mint.
Yield: 6 servings
Per serving: 150 calories, 26g carbohydrates, 3g protein, 3.5g fat (1.5g saturated), 1g fiber, 15mg cholesterol, 40mg sodium
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