Grilled Tropical Fruit Shortcake
Minutes Prep Time: 40
Minutes Total Time: 40
Servings: 4
Difficulty: easy
Minutes Prep Time: 40
Minutes Total Time: 40
Servings: 4
Difficulty: easy
1/2 cup water
1/2 cup granulated sugar
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 teaspoon chopped crystallized ginger
PAM® Grilling Spray
1 firm mango, peeled, pitted and cut into twelve 1/2-inch slices
1/4 fresh pineapple, cored, cut crosswise into eight 1/2-inch pieces
12 large fresh strawberries, tops removed (12 large = about 8 oz)
1 large firm banana, cut into 8 pieces
4 slices pound cake, each 1-inch thick
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 37 mg | 4% |
Carbohydrate | 65 g | 22% |
Cholesterol | 69 mg | 23% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 6% |
Calories | 365 kcal | 18% |
Sodium | 134 mg | 6% |
Protein | 4 g | 8% |
Saturated Fat | 6 g | 30% |
Sugars | 48 g | 5% |
Vitamin C | 83 mg | 138% |
Combine water, sugar, lime peel, lime juice and ginger in small saucepan. Bring to a boil over high heat. Remove from heat and cool completely. Reserve 1/4 cup syrup and set aside.
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium-low heat.
Place mango, pineapple, strawberries and banana in large bowl. Pour remaining syrup over fruit; stir lightly to coat. Thread fruit alternately on 4 metal or heavy wooden skewers. Discard remaining syrup in bowl.
Grill kabobs 6 minutes, or until lightly browned, turning once. Brush pound cake slices with some of reserved syrup. Grill 4 minutes, or until lightly browned, turning once.
Place each pound cake slice on a dessert plate. Remove fruit from skewers. Top each slice evenly with grilled fruit. Drizzle with remaining reserved syrup. Top each shortcake with a serving of Reddi-wip. Serve immediately.
Grilled Tropical Fruit Shortcake