Grilled Strawberries Recipes

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Brush the Brie with some of the oil. Grill until softened and grill marks appear, 3 to 4 minutes per side. Carefully transfer to a serving platter or board.
• Toss the strawberries in the brown sugar in a bowl until coated. Brush the grill with the remaining oil and add the strawberries cut-side down. Grill until the sugar is caramelized and the strawberries are tender, 1 to 2 minutes per side.
• Arrange the strawberries around and on top of the Brie. Garnish with the thyme and sprinkle with the fleur de sel and red pepper flakes. Serve warm with crackers.

Steps:

• Preheat grill to high.
• Coat strawberries with balsamic vinegar.
• Then roll in the sugar.
• Place on a hot grill to mark, approximately 1-2 minutes.
• Remove from heat and serve.

Steps:

• Heat a grill to medium-high heat or place a grill pan on the stove over medium-high heat. Generously grease the grill grates with the vegetable oil. Slide 5 strawberries on a skewer, pushing the skewer through the cores. Repeat this process to assemble 3 more skewers. Place the skewers on the grill and cook, turning as needed, until dark grill marks are created, 3 to 4 minutes per side. Remove half the strawberries from the skewers to a large bowl and use a fork to mash them. Stir in the remaining strawberries and set aside.
• Grill the cake slices until they have grill marks, 30 to 45 seconds per side (do not let the cake slices cook for more than 1 minute or they will start to stick).
• Combine the whipping cream, mascarpone and confectioners' sugar in the bowl of an electric mixer. Whip until stiff peaks form, about 4 minutes. Plate the cakes individually and top each with some strawberries. Drizzle the balsamic glaze over the berries. Dollop the whipped cream on top and garnish each plate with a sprig of fresh mint. Serve immediately.

Steps:

• Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
• While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
• In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
• Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.

Steps:

• Preheat grill to high. Prepare mock ice cream as directed. In a bowl, coat strawberries with the balsamic vinegar and sugar substitute. Place strawberries on the hot grill to mark, only about 1 or 2 minutes. Remove from heat and serve a couple grilled berries in the Champagne glass with the "mock" vanilla ice cream. Cook's Note: Garnish with low carb whipped cream, toasted almonds, a strawberry fan, and a sprig of fresh mint, if desired.
• With an electric mixer on high, whip the heavy cream in a bowl just until frothy. Add in the sugar substitute, vanilla, and ricotta cheese, and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Using a 3-ounce ice cream scoop, place one scoop in each Champagne glass. Freeze to make "faux" ice cream, or serve refrigerated as a parfait.