Top 10 Grilled Dessert Recipes:
Grilled Peaches 'n' Berries Recipe:
- 3 medium ripe peaches, halved and pitted
- 1 cup fresh blueberries
- 2 tablespoons brown sugar
- 2 tablespoons butter
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- Place two peach halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Top with blueberries, brown sugar, butter and lemon juice. Fold foil around mixture and seal tightly.
- Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 3 servings.
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1 serving equals 172 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 81 mg sodium, 27 g carbohydrate, 3 g fiber, 1 g protein.
- 2.Banana Boats Recipe:
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Prep/Total Time: 20 min.
- 4 medium unpeeled ripe bananas
- 4 teaspoons miniature chocolate chips
- 4 tablespoons miniature marshmallows
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- Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
- Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.
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1 banana boat equals 136 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 3 mg sodium, 32 g carbohydrate, 3 g fiber, 1 g protein.
- 3. Pot of S'mores receipe :
Prep/Total Time: 25 min.-
- 1 package (14-1/2 ounces) whole graham crackers, crushed
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butterscotch chips
- 2 cups miniature marshmallows
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- Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
- Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.
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1 serving equals 584 calories, 28 g fat (17 g saturated fat), 31 mg cholesterol, 326 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.
- Red-Hot Apples Recipe:
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Prep: 10 min. Grill: 30 min.
4 servings
- 4 medium tart apples, cored
- 4 teaspoons brown sugar
- 1/4 cup red-hot candies
- Vanilla ice cream, optional
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- Place each apple on a double thickness of heavy-duty foil (12 in. square). Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple. Fold foil around apples and seal tightly.
- Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Carefully transfer to dessert dishes. Serve warm with ice cream if desired. Yield: 4 servings.
- Grilled Pound Cake with Berries Recipe:
Prep/Total Time: 25 min.
6 servings
- 1 cup sliced fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 5 tablespoons sugar, divided
- 1 tablespoon minced fresh mint
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 3 tablespoons butter, softened
- 6 slices pound cake (about 1 inch thick)
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- In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
- In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and peel; beat until soft peaks form. Cover and refrigerate until serving.
- Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream. Yield: 6 servings.
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1 cake slice, 1/3 cup berries and 1/3 cup whipped cream equals 377 calories, 27 g fat (16 g saturated fat), 136 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.
Fruit 'n' Cake Kabobs Recipe:
Prep/Total Time: 25 min.8 servings
- 1/2 cup apricot preserves
- 1 tablespoon water
- 1 tablespoon butter
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 medium nectarines, pitted and quartered
- 3 medium plums, pitted and quartered
- 3 medium peaches, pitted and quartered
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-1/ 2-inch cubes
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- In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon and nutmeg until blended.
- On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches and cake cubes.
- Grill, uncovered, over medium heat for 1-2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings.
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1 kabob equals 259 calories, 8 g fat (4 g saturated fat), 58 mg cholesterol, 161 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.
Hot Quick Banana Boats Recipe
Prep/Total Time: 20 min,4 servings
- 4 large unpeeled bananas
- 8 teaspoons semisweet chocolate chips
- 8 teaspoons trail mix
- 1/4 cup miniature marshmallows
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- Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat.
- Cut each banana lengthwise about 1/2 in. deep, leaving 1/2 in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chocolate chips, trail mix and marshmallows.
- Grill bananas, covered, over medium heat for 4-5 minutes or until marshmallows are melted and golden brown. Yield: 4 servings.
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1 serving equals 196 calories, 5 g fat (2 g saturated fat), 0 cholesterol, 7 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.
- Peanut Butter S'mores Recipe
Prep/Total Time: 10 min.
4 servings
- 8 large chocolate chip cookies
- 4 teaspoons hot fudge ice cream topping
- 4 large marshmallows
- 4 peanut butter cups
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- Spread the bottoms of four cookies with fudge topping.
- Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately. Yield: 4 servings.
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1 serving equals 227 calories, 11 g fat (4 g saturated fat), 1 mg cholesterol, 129 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
- Honey-Rum Grilled Bananas Recipe:
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Prep/Total Time: 15 min.
4 servings
- 2 tablespoons rum
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 4 medium firm unpeeled bananas
- Vanilla ice cream
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- In a small bowl, combine the rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on.
- Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill 5-6 minutes longer or until tender. Peel bananas. Serve immediately with ice cream. Yield: 4 servings.
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1 serving (2 each) equals 158 calories, 1 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 37 g carbohydrate, 3 g fiber, 1 g protein.
- Baked Apples on the Grill Recipe
Prep/Total Time: 30 min.
4 servings
- 4 medium tart apples, cored
- 1/3 cup raisins
- 1/3 cup flaked coconut
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
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- Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon into center of apples. Fold foil over apples and seal tightly.
- Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
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1 serving equals 209 calories, 3 g fat (3 g saturated fat), 0 cholesterol, 27 mg sodium, 48 g carbohydrate, 5 g fiber, 1 g protein.
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