Honey Grilled Fruit With Cream Cheese Almond Dip

HONEY GRILLED FRUIT WITH CREAM CHEESE ALMOND DIP

A Summertime must! The notion of grilling fruit does present itself as a tad strange, kind of like gazpacho. But once you try it you can't help but wonder, how did I live without this delicacy for so long? Here' s a gorgeous grilled fruit appetizer that will even persuade the most obstinate of disbelievers to love this unusual union. And to only make this sweet fare even more delicious, we’ve paired it with a decadent cream cheese dip that is completely addicting!

Cream Cheese Almond Dip

Yields 1 & 1/2 C

Ingredients:

1/2 C softened cream cheese (fat free not recommended)

1/2 C Marshmallow Fluff

1/2 C Thawed, frozen Cool Whip

2 T honey roasted, slivered almonds

splash of coconut extract

1. Combine all ingredients thoroughly with spoon then set aside in fridge to chill

Makes 4 cabobs (You can certainly increase the serving size)

Ingredients:

1/2 C   Fresh, cubed pineapple

1/2 C   Cubed watermelon

1 Peach, pited and sliced half inch thick

2 T honey

 1. Preheat grill or grittle to 400 degrees. In the meantime, arrange cabobs. Alternate peach slice, pineapple and watermelon. A standard wooden skewer will hold two of each fruit.

2. No need to spray grill before grilling. When grill is to temp, add fruit cabobs and grill about 10 min on each side, 20 min total, or to desired char. Monitor carefully. The peaches will become mushy if cooked too long. Don't be alarmed if grill marks do not appear. Because the fruit is smaller it can be tricky to achieve those classic markings. Turn carefully.

3. When desired char is achieved, remove to plate and brush both sides with honey. Serve either room temp or chilled with cream cheese dip. Remove from skewers and serve in bowls with a dollop of dip on top, sprinkled with almonds, or as an appetizer.