Grilled Fruit with Strawberry Dip

Try something new on the grill this summer!

FOR THE DIP:

•     8 oz. part-skim ricotta cheese
•     8 strawberries, stems removed and halved
•     2 tablespoons plain, fat-free yogurt
•     1/4 teaspoon dried, ground ginger

FOR GRILLING:

•     4 peaches, halved
•     8 chunks pineapple
•     4 plums, nectarines, or papaya, halved
•     1/4 cup balsamic vinegar
•     2 teaspoons granulated sugar

Recipe courtesy of the American Institute for Cancer Research. To receive recipes by e-mail, write to recipes@aicr.org.

1. In a blender, purée cheese, strawberries, yogurt, and ginger until smooth. Refrigerate the dip for 2 hours before grilling the fruit.
2. When you are ready to grill the fruit, thread pieces of prepared fruit onto 8 skewers. Mix the vinegar and sugar together. Grill the fruit until it is lightly browned, turning frequently and brushing with the vinegar mixture during grilling.
3. Serve grilled fruit with yogurt dip on the side.