2 heart-healthy, creative grill recipes to embrace

There's nothing better in the summer than using your grill to add a delicious touch to your foods. Don't forget that winter does not mean that your grill is off limits. The next time you fire up the grill, consider these two recipes.

PREP TIME: 20 minutes

COOK TIME: 5 minutes

SERVES 4

Here's  your list

• 125 g (1/2 c) non-fat vanilla yogurt
• 5 ml (1 tsp) minced crystallized ginger
• 2 ml (1/2 tsp) pumpkin pie spice, divided
• 15 ml (1 tbsp) honey
• 15  ml (1 tbsp) olive oil
• 1 small pineapple, peeled, cored and cut into 2.5 cm (1 in) chunks
• 2 large firm ripe bananas, peeled and sliced 2.5 cm (1 in) thick
• 12 large strawberries, hulled

Now your instructions

1. Heat a grill to medium-low heat.
2. Mix together the yogurt, ginger and one millilitre (1/4 teaspoon) of the pumpkin pie spice; set aside.
3. Stir together the honey, oil and remaining one millilitre (1/4 teaspoon) pumpkin pie spice; set aside.
4. Alternately thread the pineapple, banana and strawberries on skewers, using three strawberries per skewer. Lightly brush the honey mixture over the fruit, reserving some to brush on after grilling.
5. Brush the grill grate and coat with oil. Put the skewers on the grill, and cook until nicely grill-marked, two to three minutes per side. Brush with the remaining honey mixture and serve with the yogurt for dipping.

PER SERVING: 182 cal, 4 g fat (1 g sat), 36 g carbs, 3 g protein, 4 g fibre, 2 mg chol, 23 mg sodium, 69 mg calcium

PREP TIME: 5 minutes

COOK TIME: 15 minutes

SERVES 8

What you need

• 8 ears fresh corn, in the husk10 ml (2 tsp) paprika
• 7 ml (1 1/2 tsp) salt
• 3 ml (3/4 tsp) brown sugar
• 3 ml (3/4 tsp) ancho chili powder
• 0.5 ml (1/8 tsp) ground cumin
• 0.5 ml (1/8 tsp) ground black pepper
• 45 ml (3 tbsp) butter, softened

Ready, set, go

1. Heat a grill to medium-high.
2. Grill the whole ears of corn directly on the grill grate until blackened all over, about 15 minutes, turning now and then. The ends of the silks will burn up, which is fine. Remove and let cool enough to handle.
3. Meanwhile, mix together the paprika, salt, sugar, ancho powder, cumin and pepper.
4. Peel back the corn husks and use them as handles (the silks will come off right along with the husk). Roll each ear of corn in butter then sprinkle with some of the BBQ rub.

PER SERVING: 191 cal, 7 g fat (4 g sat), 28 g carbs, 5 g protein, 7 g fibre, 11 mg chol, 486 mg sodium, 63 mg calcium

These recipes make for a hospitable dish any day of the year. Fire up that grill and an extend an invitation to you neighbours.  Bon appetite.

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