Grilled Fruit with Strawberry Dip
Source: the American Institute for Cancer Research

As a fitting finish to your outdoor meal, serve a fresh fruit kebob.

8 oz. part-skim ricotta cheese
1 (16-oz.) package frozen strawberries, sweetened
2 Tbsp. plain nonfat yogurt
1/4 tsp. dried, ground ginger
8 strawberries, halved
4 peaches, halved or quartered
8 chunks pineapple
4 plums, nectarines, or papayas, halved
1/4 cup balsamic vinegar
2 tsp. granulated sugar

In blender, puree cheese, strawberries, yogurt and ginger together until smooth. Refrigerate 2 hours before grilling fruit.

When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers. Mix together vinegar and sugar.

Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling. Serve grilled fruit with dip on side.

Makes 8 servings