Roasted Fruit Kabobs with Rum-Butter Sauce the Editors of Publications International, Ltd.
Makes 4 servings
|1/4||cup dark rum|
|1||tablespoon sucralose-based sugar substitute|
|1||tablespoon brown sugar|
|2||cups fresh strawberries, halved|
|2||cups pineapple, cut into 1-inch pieces|
- Preheat oven to 425°F. To prepare sauce, combine rum, sugar substitute, brown sugar and salt in small saucepan. Bring to a boil over medium heat. Reduce heat; simmer until rum evaporates, stirring frequently. Remove from heat. Add butter; stir until melted. Set aside.
- Using 4 long metal skewers or 4 bamboo skewers that were soaked in water for 30 minutes, alternate strawberries and pineapple chunks on each skewer.
- Place kabobs on foil-lined baking sheet. Brush with sauce. Bake 5 minutes; turn. Baste with sauce. Bake 5 minutes or until fruit is soft.
Kabobs can also be broiled or grilled over hot coals.
|Serving Size:||1 cup|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||23 %|
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