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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.

Nutritional Facts Per Serving

Calories:
320
Fat:
14 g
Carbs:
53 g
Protein:
6 g