WW Points: 2
1 small pineapple — peeled, cored, and cut into wedges
2 large mangos — cored and cut in half
2 large peaches — cored and cut in half
nonstick cooking spray
2 tablespoons brown sugar
1/2 cup balsamic vinegar
mint or basil leaves — to garnish
In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside.
In a small saucepan, heat the balsamic vinegar over low heat. Simmer until the liquid is reduced in half, stirring occasionally. Remove from the heat.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Place the fruit on the grill racks or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.
Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic syrup and garnish with mint or basil. Serve immediately.
Per Serving: 112 Calories; 1g Fat (3.9% calories from fat); 1g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 1/2 Fruit; 0 Other Carbohydrates.