Prepare White Chocolate Dip: Add 1 tablespoon coconut milk and creamy white vanilla baking chips to a 1-quart saucepan. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly. Using a whisk, beat in remaining 3/4 cup coconut milk and instant pudding mix until mixture is blended and thickened. Fold in thawed fat-free whipped topping.
Take your grilled fruit for a dip in a lightened dessert sauce that has all the yum of traditional fondue but less sugar and fat.
Servings and Ingredients
|White Chocolate Dip|
|1 tbsp. plus 3/4 cup coconut milk beverage|
|1 oz. Hy-Vee creamy white vanilla baking chips|
|1 (1.34 oz.) pkg. sugar-free, fat-free white chocolate instant pudding mix|
|2 c. Hy-Vee fat-free whipped topping, thawed|
|4 (12-inch) metal or wood skewers|
|¼ medium pineapple, peeled, cored and cut into 1-inch chunks|
|2 nectarines, cut into wedges|
|4 strawberries, stemmed and halved|
|1 mango, peeled and seeded, cut into 1-inch chunks|
|4 kiwi, peeled and halved|
|1 tsp. ground cinnamon|
|Mint, for garnish, optional|
Things To Grab
- 1-quart saucepan
- Charcoal or gas grill
Preheat charcoal or gas grill with greased rack for direct grilling over medium heat.
Thread fruit onto each skewer. Grill 5 minutes or until fruit is warm and lightly charred, turning occasionally.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
- Sprinkle skewers with cinnamon and, if desired, garnish with mint. Serve with White Chocolate Dip.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 55g
- Protein: 3g