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An interesting and tasty addition as a dessert
Preheat gas grill with lid down to medium-high heat.
1-3/4 cups ricotta cheese1/2 cup powdered sugar1 tsp vanilla extract1 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 Peaches1 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 fruit1/2 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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