For a healthy and impressive summer dessert, grill fresh plums on cinnamon sticks, baste with a pineapple-rum sauce, and serve with low-fat ice cream.


Recipe Summary test

15 mins
20 mins
35 mins
8 servings (serving size: 1/2 plum and 1/2 cup ice cream)


Ingredient Checklist


Instructions Checklist
  • Place pineapple juice in a heavy saucepan over high heat; bring to a boil, and cook until reduced by half (3-5 minutes).

  • Remove pan from heat and add rum. Return to heat, add sugar, butter, and cinnamon to juice mixture; boil 3-5 minutes or until thick, stirring well with a whisk. Remove from heat, and set aside.

  • Using a metal skewer, make a starter hole in the center of each plum quarter (from skin side to pit side). Skewer 2 plum quarters on each cinnamon stick, facing the same way, placing a strip of lemon rind between each plum quarter. (The recipe can be prepared several hours in advance up to this point.)

  • Set up your grill for direct grilling, and preheat grill to high. Clean and oil grate.

  • Arrange the plum kebabs on grate, and grill 3-5 minutes per side or until sizzling and golden, basting lightly with pineapple-rum sauce.

  • When the kebabs are nearly done, scoop the ice cream or frozen yogurt into glasses. Top each portion with a plum kebab; drizzle with remaining sauce, and garnish with grated lemon rind. Serve immediately.

Nutrition Facts

219 calories; fat 7g; saturated fat 4g; mono fat 1g; protein 3g; carbohydrates 33g; fiber 2g; cholesterol 16mg; sodium 49mg; calcium 113mg.