Spiced Apples
Carb. per serving 27 g
Servings 6 (⅔ cup each)
Start to Finish 18 minutes
- 5 medium red-skin cooking apples, such as Jonathon or Rome, cored, quartered, and thinly sliced (about 7 cups slices)
- ¼ cup water
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons honey
1. In a large skillet combine apple slices and water. Sprinkle with cinnamon and nutmeg. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or until apples are just tender, stirring once or twice. Drizzle with honey and toss to coat. Serve warm in six small serving bowls.
Per serving: 101 cal., 0 g total fat, 0 mg chol., 2 mg sodium, 27 g carb. (4 g fiber, 22 g sugars), 0 g pro. Exchanges: 1 fruit, 1 carb.
Grapefruit with Maple-Pomegranate Syrup
Carb. per serving 18 g
Servings 4 (½ grapefruit with 1 tablespoon syrup each)
Start to Finish 10 minutes
- 2 medium grapefruit, halved horizontally
- ⅓ cup pomegranate juice
- ½ teaspoon cornstarch
- 1 tablespoon light maple-flavor syrup
1. Preheat oven to 375°F. Place grapefruit, cut sides up, in 2-quart square baking dish; add ¼ cup water. Cover; bake 10 minutes or until warmed and starting to soften.
2. In a small saucepan combine juice and cornstarch. Cook and stir over medium-low heat until bubbly; cook and stir 2 minutes more. Remove from heat; stir in syrup. Drizzle mixture over grapefruit.
Per serving: 71 cal., 0 g total fat, 0 mg chol., 14 mg sodium, 18 g carb. (2 g fiber, 13 g sugars), 1 g pro. Exchanges: 1 fruit.
Ginger-Tea Pineapple
Carb. per serving 14 g
Servings 6 (1 skewer each)
Prep 15 minutes Stand 4 minutes
Marinate 2 hours Broil 4 minutes
- 4 green tea bags
- 1 1-inch piece fresh ginger, peeled and thinly sliced
- 4 cups 1½-inch pieces fresh pineapple
- ⅓ cup snipped fresh mint
1. In a pan heat 1½ cups water to boiling. Remove from heat; add tea bags and ginger. Cover; steep for 4 minutes. Remove bags, squeezing out all water. Set tea aside to cool.
2. Place pineapple in a bowl; add tea and ginger; toss to coat. Cover; marinate for 2 to 6 hours, stirring occasionally.
3. Preheat broiler. Drain pineapple; discard ginger. Thread pineapple loosely onto six 8-inch skewers. Place skewers on the unheated rack of a broiler pan.
4. Broil 5 to 6 inches from heat for 4 to 6 minutes or until heated through, turning once. Sprinkle with mint before serving.
Per serving: 54 cal., 0 g total fat, 0 mg chol., 3 mg sodium, 14 g carb. (2 g fiber, 10 g sugars), 1 g pro. Exchanges: 1 fruit.
Roasted Grapes
Carb. per serving 10 g
Servings 6 (1 cluster each)
Prep 10 minutes Roast 20 minutes
- 12 ounces seedless red grapes on the stem, cut into 6 clusters
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ⅛ teaspoon salt
1. Preheat oven to 325°F. Place grapes in a 2-quart baking dish. Whisk together lemon juice, oil, and salt; brush about half over grape clusters.
2. Roast, uncovered, about 20 minutes or until grapes are softened and skins are starting to split, brushing with remaining juice mixture halfway through roasting.
Per serving: 60 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 50 mg sodium, 10 g carb. (1 g fiber, 9 g sugars), 0 g pro. Exchanges: 0.5 fruit, 0.5 fat.
Grilled Pears
Carb. per Serving 14 g
Servings 4 (1 pear half and 1 tablespoon topping each)
Prep 10 minutes Cook 4 minutes
- 2 medium just-ripe pears, halved and cored
- 1 tablespoon light butter or tub-style vegetable oil spread, melted
- ⅛ teaspoon ground cinnamon
- ¼ cup thawed frozen whipped dessert topping
1. Brush pear halves all over with melted butter. Sprinkle cinnamon evenly over pears.
2. Heat grill pan over medium heat. Add pear halves. Cook for 4 to 6 minutes or until lightly browned, turning once. Top each pear half with 1 tablespoon dessert topping. Sprinkle with dash ground nutmeg.
Per serving: 73 cal., 2 g total fat (2 g sat. fat), 4 mg chol., 26 mg sodium, 14 g carb. (3 g fiber, 9 g sugars), 0 g pro. Exchanges: 1 fruit, 0.5 fat.
