6 ea Ripe nectarines
3 tb Powdered sugar
Grated zest of 1 lemon
Juice of 1/2 a lemon
6 sl Angel food cake
1 pt Fresh blueberries
Prepare grill & cover to build an intense heat. Remove nectarine
pits & slice each one into 6 slices. Combine sugar, zest, lemon
juice in a small bowl. Place 6 nectarine slices on a skewer & place
on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for
another 7 minutes.
When fruit is just about done, toast cake slices on a cooler part of
the grill, turning once. Serve toasted cake with grilled nectarines
& handfuls of blueberries.
284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g
Fiber.
“Vegetarian Times” July, 1993
Yields
6 servings