Seared Pineapple and Peaches

Calorie.Less.Cooking's picture

Sep. 16, 2011


Nonfat yogurt 2 Cup (32 tbs)
Skim milk 1/2 Cup (8 tbs)
Raspberries 4 Cup (64 tbs)
Ripe pineapples 2
Peaches 4
Blueberries 2 Cup (32 tbs)


Combine the yogurt, milk and 2 cups raspberries in a blender container.

Puree on medium speed.

Transfer to a bowl and chill.

Slice the tops and bottoms off the pineapples.

With a sharp knife, remove the outer peel and the inner core of each.

Slice the flesh crosswise into 1" thick pieces.

Halve the peaches and remove the pits.

Prepare a grill and place the pineapples and peaches directly on the rack.

Grill over medium-high heat for about 4 minutes per side, or until golden brown.

Use a metal spatula to transfer the fruit to dessert plates.

Sprinkle with the blueberries and remaining 2 cups raspberries.

Top with the sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 487Calories from Fat 21

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 108 mg4.5%

Total Carbohydrates 115 g38.3%

Dietary Fiber 20 g80%

Sugars 83 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet