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Barbecued Summer Fruits Drizzled with Caramel
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Barbecuing fruit intensifies its flavour. Finish off this low fat pudding with a spoonful of Greek yogurt, a drizzle of caramel and chopped pistachios.
Another way of telling when the fruit is ready is when the parcel puffs up. The caramel sauce can be used as a topping for ice creams, sundaes or on pancakes and fresh fruit. Instead of using a barbecue, the fruit can be cooked for 10-15 minutes in a preheated 200°C, gas mark 6 oven.
Typical values per serving:
This recipe was first published in August 2008.