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GRILLED STRAWBERRY MAPLE SHORTCAKE serves 4
•
1 low-fat shortcake, cut into 8 slices
•
¼ cup maple syrup
•
2 cups fresh strawberries, sliced
•
1 cup non-fat whipped cream topping
Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes.
Remove, top with strawberry slices and whipped cream topping.
VANILLA FRUIT KEBABS WITH A QUICK CREAMY DIP serves 4
•
½ fresh pineapple or a tin of pineapple
chunks
•
1 small orange
•
2 bananas
•
2 peaches or nectarines
•
1 tsp brown sugar
•
4 tbsp orange juice
•
2 small tubs fruit fromage frais
•
1 tsp vanilla extract
•
8 wooden skewers, soak in water, pat dry
Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown sugar, and
half the vanilla extract.
Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.
Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.
ASIAN CHICKEN BURGER serves 4
•
450g lean minced chicken
•
1 clove garlic, finely chopped
•
2 spring onions, finely chopped
•
1 tbsp lemon juice
•
2 tbsp soy sauce
•
½ tsp ground ginger
•
1 egg white
Combine everything, shape into 4 burgers, and refrigerate for 2 hours. Grill the burgers for 5
minutes, then check for readiness.
TEX-MEX BURGER serves 4
•
450g lean minced beef
•
125g low fat Cheddar cheese, grated
•
2 tbsp creamed horseradish
sauce
•
½ tsp garlic powder
•
½ tsp black pepper
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
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