Add dessert to grill when dogs are done

When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled fruit.

Alternatively, skip the ice cream and serve these berries and bananas over pound or angel food cake dusted with powdered sugar.

GRILLED STRAWBERRIES AND BANANAS WITH ICE CREAM
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Yield: 4 servings

2 tablespoons each lime juice and honey
1 tablespoon canola oil
Pinch each salt and cinnamon
1 pint strawberries, hulled and halved
1 banana, sliced crosswise into 1/2-inch rounds
1 pint vanilla ice cream
Whipped cream, to serve

Procedure:
1. Heat a grill to medium.
2. In medium bowl, whisk together lime juice, honey, canola oil, salt and cinnamon. Add strawberries and bananas; toss gently to coat.
3. Thread strawberries and bananas onto 5 skewers. Reserve any glaze remaining in bowl.
4. Oil grill grate. Grill skewered fruit 2-3 minutes, covered, or until there are light grill marks. Use pastry brush to brush tops of the skewered fruit with any remaining glaze, then turn and grill, covered, for another 2-3 minutes. If skewers stick to grill, use a thin spatula to loosen before lifting.
5. Divide ice cream between 4 bowls. Top with whipped cream. Remove fruit from skewers and use it to top each serving.

Nutrition data per serving: 265 calories; 108 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 34 mg cholesterol; 38 g carbohydrate; 3 g protein; 3 g fiber; 124 mg sodium.