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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Banana Corn Crepes with Grilled Fruit and Whipped Ricotta

Prep Time 20 minutes
Total Time 40 minutes
Difficulty 2.0 Medium
Calories Per Servings 580 Calories
Servings 4
Nutrition facts Nutrition facts


An interesting and tasty addition as a dessert

Ingredients 9


1-3/4 cups ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 pinch salt
2 cups DOLE® Sliced Peaches
1 tsp white balsamic vinegar
2 whole egg(s)
1 ripe DOLE® Banana(s), pureed
1 box (8.5 oz) corn muffin mix




Preheat gas grill with lid down to medium-high heat.


1-3/4 cups ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 pinch of salt


Combine ricotta cheese, powdered sugar, vanilla and salt in mixing bowl with mixer until blended and creamy.  Cover; refrigerate.


2 cups DOLE Sliced Peaches
1 tsp white balsamic vinegar


Thread pieces of fruit onto double skewers and grill lightly about 3 minutes per side.  Remove from grill and chop into 1/2-inch chunks; toss in bowl with white balsamic vinegar, set aside.


2 eggs
1 ripe DOLE Banana, pureed (about 3/4 cup)
1 box (8.5 oz) corn muffin mix


Whisk together eggs and banana; add dry corn muffin mix and 1/2 to 3/4 cup water.  Whisk until blended and batter is a thin consistency.



Heat 10-inch skillet on grill burner, spray with nonstick cooking spray.  Pour 1/4 cup batter into skillet, spreading evenly and turn over when underside is golden brown.  Remove when both sides are golden brown.


1/2 cup grilled fruit
1/2 cup whipped ricotta


Place crepe onto plate, spoon 1/2 cup grilled fruit on one half of the crepe, top with 1/2 cup whipped ricotta and fold crepe over.  Repeat with remaining crepes.

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