Source: The following recipe was submitted by Marilyn Helton. Recipe from the American Institute for Cancer Research.

A good finish for an outdoor meal is a grilled fresh fruit kabob served with a strawberry-flavored low-fat dip.

Servings

8 oz part skim ricotta cheese
16 oz Strawberries, frozen
2 tbsp lowfat plain yogurt
0.25 tsp ground ginger
1 cup fresh strawberries , halved
4 medium peaches , halved or quartered
0.12 fresh pineapple , diced
4 plums , halved (or nectarines or papayas)
0.25 cup balsamic vinegar
2 tsp sugar

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