Fruit 'n' Cake Kabobs
Fruit 'n' Cake Kabobs could be just the gluten free recipe you've been looking for. For 81 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 174 calories. This recipe from Taste of Home has 155 fans. Head to the store and pick up peaches, ground nutmeg, plums, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes include Cake and Fruit Kabobs, Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs, and Fruit Kabobs with Tropical Fruit Coulis.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
1/2 cup apricot preserves
1 tablespoon butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 medium nectarines, pitted and quartered
3 medium peaches, pitted and quartered
3 medium plums, pitted and quartered
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1-1/ 2-inch cubes
1 tablespoon water
Equipment:
sauce pan
wooden skewers
grill
Cooking instruction summary:
Directions In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon and nutmeg until blended. On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches and cake cubes. Grill, uncovered, over medium heat for 1-2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings. Originally published as Fruit 'n' Cake Kabobs in Taste of HomeJune/July 2007, p10 Nutritional Facts 1 kabob equals 259 calories, 8 g fat (4 g saturated fat), 58 mg cholesterol, 161 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon and nutmeg until blended.
2. On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches and cake cubes.
3. Grill, uncovered, over medium heat for 1-2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture.
Nutrition Information:
covered percent of daily need
