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GRILLED STRAWBERRY MAPLE SHORTCAKE serves 4
1 low-fat shortcake, cut into 8 slices
¼ cup maple syrup
2 cups fresh strawberries, sliced
1 cup non-fat whipped cream topping
Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes.
Remove, top with strawberry slices and whipped cream topping.
VANILLA FRUIT KEBABS WITH A QUICK CREAMY DIP serves 4
½ fresh pineapple or a tin of pineapple
chunks
1 small orange
2 bananas
2 peaches or nectarines
1 tsp brown sugar
4 tbsp orange juice
2 small tubs fruit fromage frais
1 tsp vanilla extract
8 wooden skewers, soak in water, pat dry
Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown sugar, and
half the vanilla extract.
Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.
Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.
SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1
2 small cooked smoked mackerel llets
2 thick slices wholegrain/wholewheat
4 cherry tomatoes, halved
1 large handful watercress
Dressing
2 tbsp reduced fat crème fraiche
½ tsp lemon zest, grated
squeeze lemon juice
1 tsp black pepper
Mix the dressing ingredients and refrigerate.
Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice,
cook for 2-3 minutes, add the dressing, and serve.
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