Preparation time
20 minutes
Standing time: 4 hours or overnight
Ready in
4 hr 25 min
Grilling time: 5 minutes
Makes
4 servings
Ingredients
Honey Yogurt:
- 1-1/2 cups (375 mL) 3 to 5% plain unsweetened Ontario Yogurt (not Greek) without gelatin
- 2 tbsp (25 mL) Ontario Honey
- 1/2 tsp (2 mL) vanilla
- Pinch each of ground cinnamon and nutmeg
Chocolate Crunch:
- 1 oz (30 g) bittersweet or milk chocolate, chopped
- 3 tbsp (45 mL) large flake rolled oats
- 2 tbsp (25 mL) each pistachios and pumpkin seeds, coarsely chopped
- Scant pinch each salt and cayenne pepper
Fruit:
- 3 unpeeled Ontario Peaches or Nectarines or 3 to 4 Plums, or a combination, halved and pitted
- 1-1/2 tsp (7 mL) vegetable oil
- 1/2 cup (125 mL) Ontario Blueberries or halved Ontario Strawberries or a combination of both
Garnish:
- Fresh Ontario Mint Leaves
Instructions
Honey Yogurt: Line fine-meshed sieve with single layer of paper towel; set over medium bowl. Turn yogurt into sieve. Cover and refrigerate 4 hours or overnight. Discard liquid. Turn yogurt into bowl; stir in honey, vanilla, cinnamon and nutmeg. Refrigerate until serving.
Chocolate Crunch: In small glass bowl, melt chocolate in microwave on High in 10-second intervals. Stir in oats, pistachios, pumpkin seeds, salt and cayenne until mixed. Scrape onto small parchment paper-lined plate. Spread into single layer; refrigerate until hardened. Coarsely crumble.
Fruit: Preheat barbecue to medium heat; oil grill. Brush fruit halves lightly with oil. Place on grill for 3 to 5 minutes, turning once, until fruit is grill-marked and tender. Cut fruit into thick wedges.
On each dessert plate, place one-quarter of the yogurt onto centre of plate. With the back of spoon, fan out yogurt into half-moon shape. Equally spoon grilled fruit wedges over top; sprinkle with berries and chocolate crunch. Garnish with mint.
Nutritional Information
1 Serving:
- Protein: 5 grams
- Fat: 9 grams
- Carbohydrate: 31 grams
- Calories: 220
- Fibre: 3 grams
- Sodium: 75 mg