Fresh summer fruit is extra appealing served in a melon half and topped with a light dressing. The recipe comes from Tamie Foley of Pasadena, California.
INGREDIENTS
2 large cantaloupe melons, halved and seeded 1 medium orange, peeled and sectioned 1 medium apple, cubed 1 medium fresh peach, sliced 1 teaspoon lemon juice 1 cup fresh blueberries 1/2 cup halved fresh strawberries 1 carton (6 ounces) fat-free pineapple, lemon or vanilla yogurt 2 tablespoons unsweetened applesauce 1 teaspoon honey 1/4 teaspoon ground ginger 4 large lettuce leaves
SERVINGS 4
CATEGORY Low Fat
PREP 30 min.
TOTAL 30 min.
DIRECTIONS
With a melon baller, scoop out 2 cups of cantaloupe balls; set aside. Cut out and reserve remaining cantaloupe for another use, leaving 1/2-in. thick shells. In a large bowl, combine orange, apple and peach. Sprinkle with lemon juice; toss gently. Stir in cantaloupe balls, blue berries and strawberries. In a small bowl, combine the yogurt, applesauce, honey and ginger. Line melon shells with lettuce; add fruit. Top with yogurt mixture. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving equals 216 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 57 mg sodium, 51 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 3 fruit, 1/2 fat-free milk.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
