- Prep Time
- 10 mins
- Total Time
- 30 mins
Ingredients
- 2
- Each ripe apricots and peaches, cut into cubes
- 0
- 1/2
- Mango, peeled and cubed
- 0
- 2
- Pure Olive Oil
- 10
- 1/4
- 100% Pure Maple Syrup
- 60
- 1/4
- Packed brown sugar
- 60
- 1
- Melted butter
- 15
- 1
- Honey & Almond Granola Cereal
- 250
- 1/4
- Raspberry Chocolate Drizzler
- 60
- 1
- Cherry Vanilla Frozen Yogourt
- 250
- 0
- Icing sugar for dusting
- 0
- 4
- Fresh mint
- 0
Method
- Step 1
- Preheat barbecue to medium-high.
- Step 2
- Toss cubed fruit with olive oil. Place fruit in grill basket. Place on grill, close lid and cook until fruit is very tender and caramelized, about 5 minutes, turning as needed.
- Step 3
- In bowl, stir fruit with half the maple syrup to make fruit compote.
- Step 4
- Combine remaining maple syrup, brown sugar, butter and granola; stir well to combine.
- Step 5
- Line an 8-inch (2 L) square metal baking pan with parchment paper; oil paper. Press mixture into pan in a thin even layer. Place on top rack of barbecue and cook until golden around the edges, about 5 minutes. Cool completely; cut into 8 pieces.
- Step 6
- Pour some of the drizzler on a plate. Start the stack with 1 piece of granola crisp, add a scoop of frozen yogourt and top with another piece of granola. Spoon fruit compote on top and dust with icing sugar. Garnish with mint.
Tips
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 320
- Fat:
- 14 g
- Carbs:
- 53 g
- Protein:
- 6 g