Last Chance to Dip's the Sweetest
1 ripe mango, peeled, seeded and sliced 1/2 inch thick
1 quart strawberries, hulled and halved lengthwise
For the mango cream: In a bowl using an electric mixer, beat the heavy cream until stiff peaks form. Set aside.
In another bowl using the mixer, beat the mango, banana and honey until combined. Using a rubber spatula, fold the mango mixture and sour cream into the whipped cream and mix just until combined. Cover and refrigerate.
For the grilled fruit: Thread the slices of pineapple, pears, apples and mango on small skewers that have been soaked in water for a while so they don't burn. Make sure the grill has been lightly oiled so the skewers won't stick. Place fruit skewers on the center of a low-heat grill, turning them after become lightly browned. Then add the separately skewered strawberries to the grill and cook just until lightly browned.
Transfer the fruit to a platter, and serve with individual portions of the mango cream.
Per serving (based on 20): 104 calories, 1 gm protein, 16 gm carbohydrates, 5 gm fat, 14 mg cholesterol, 3 gm saturated fat, 7 mg sodium, 2 gm dietary fiber
-- Bonnie S. Benwick
© 2004 The Washington Post Company