Valentine’s Day Dessert – Grilled Fruit with Vanilla Yoghurt and Pistachio Sprinkle
- 5 minutes
- 10 minutes
Nutrition per serve
- Energy 695kJ
- Protein 7.3g
- Fat - total 1.3g
- Fat - saturated 0.6g
- Carbohydrate - total 16.3g
- Fibre 4.7g
- Sodium 75.1mg
- 2 serves of fruit – choose one or a mix of several; 2 serves = about 300g fruit or 4 small apricots, nectarines or plums, 2 medium peaches or apple, 1 large mango, 4 thin slices of pineapple
- 1 tablespoon unsalted pistachios
- 125g or ½ cup plain reduced fat Greek yoghurt
- ½ teaspoon of vanilla paste
- A few mint leaves
- 1 teaspoon oil
- Cut your fruit into large pieces as grilling tends to soften them.
- Heat your bar-be-cue or grill plate to medium-hot – the idea is that the grilling cooks marks into the fruit.
- Oil the grill and place the fruit on, cut side down. Leave for 5-10 minutes until the natural sugars start to caramelize.
- Stir the vanilla paste into the yoghurt and chop the pistachios.
- Serve the grilled fruit, grilled side up with a dollop of yoghurt on the side all sprinkled with the pistachios and garnished with mint.
Dietitian Notes / Recipe Tips
Grilling fruit intensifies its flavour and sweetness, creating a dessert worthy of Valentine’s Day but so, so healthy. Make with your favourite fruit – you could even trim it into heart shapes should you desire. The analysis of this recipe is based on medium sized peaches but the carbohydrate content would be similar with most fruit.
Dale Cooke, Dietitian