From American Institute for Cancer Research aicr.org
20 minutes prep time + dip chill time | Serves 8
8 oz part-skim ricotta cheese
1 package (16 oz) frozen strawberries, or 1 lb fresh
2 Tbsp plain nonfat yogurt
1/4 tsp ground ginger
8 strawberries, halved
4 peaches, halved or quartered
8 chunks pineapple
4 plums, nectarines, or papayas, halved
1/4 c balsamic vinegar
2 tsp granulated sugar, optional
1. In blender, puree cheese, strawberries, yogurt, and ginger together until smooth. Refrigerate dip for 2 hours before grilling fruit.
2. When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers.
3. Mix together vinegar and sugar, if using. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.
4. Serve grilled fruit with dip on side.