Broiled Fruit Dessert Food

OVEN-ROASTED FRUIT

Steps:

• Preheat the oven to 450 degrees F.
• Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
• Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
• Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

BROILED BLUEBERRY DESSERT

Steps:

• Divide blueberries among four ovenproof 8-oz. custard cups. Spread with sour cream; sprinkle with brown sugar. Place on a baking sheet. , Broil 4-6 in. from the heat for 3-4 minutes or until bubbly and sugar is melted.

BROILED BLUEBERRY DESSERT

Steps:

• Divide blueberries among four ovenproof 8-ounce custard cups.
• Spread with sour cream; sprinkle with brown sugar.
• Place on a baking sheet and broil 4-6 inches from the heat for 3-4 minutes or until bubbly and sugar melts.

BROILED PINEAPPLE

Steps:

• 1. Place slices in a single layer in a jelly roll pan
• 2. Melt butter, stir in the cinnamon and drizzle over the rings.
• 3. Sprinkle brown sugar evenly over the rings. Broil for two minutes. It is great served with ice cream!
• 4. You can grill this recipe also.

GRILLED FRUIT PHYLLO TART

Steps:

• Preheat oven to 400°. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place 1 sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely., Finely grate enough zest from lemon to measure 1 tablespoon. Cut lemon crosswise in half; squeeze juice into a bowl. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, and lemon zest and juice. Remove strawberries; thread fruit onto 3 metal or soaked wooden skewers., Place fruit on oiled grill rack. Grill, covered, over medium heat until fruit is tender, turning once, 8-10 minutes for pineapple slices and peaches, 4-5 minutes for strawberries. Remove and set aside., In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.

BROILED FRUIT

Steps:

• Preheat broiler to high.
• Place berries in a medium bowl; toss with 1 tablespoon of Splenda and lemon juice. Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer. Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes. Remove from oven and set aside.
• Combine tofu, milk, vanilla extract and remaining tablespoon of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
• To serve, divide berries between 4 shallow bowls and top with vanilla sauce. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving.