Citrus-Infused Strawberries
Carb. per serving 15 g
Servings 4 (1 cup each)
Prep 15 minutes Chill 1 hour
- 4 cups trimmed and halved fresh strawberries
- 2 tablespoons orange juice
- ½ teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 tablespoon orange liqueur or orange juice
- 1 teaspoon honey
- Finely shredded lemon peel
1. In a medium bowl combine strawberries, orange juice, ½ teaspoon lemon peel, lemon juice, orange liqueur, and honey. Cover and chill for 1 to 4 hours. Divide among four serving bowls. Garnish with additional lemon peel.
Per serving: 66 cal., 0 g total fat, 0 mg chol., 2 mg sodium, 15 g carb. (3 g fiber, 9 g sugars), 1 g pro. Exchanges: 1 fruit.
Orange-Cinnamon Figs
Carb. per serving 21 g
Servings 4 (2 figs or ⅔ cup grapes each)
Start to Finish 10 minutes
- 8 medium fresh figs or 2¾ cups grapes
- ½ teaspoon finely shredded orange peel
- ¼ cup orange juice
- ⅛ teaspoon ground cinnamon
1. Remove stems from figs or cut grapes in half. Divide figs or grapes evenly among four serving bowls. In a small bowl whisk together orange peel, orange juice, and cinnamon. Drizzle over fruit in bowls.
Per serving: 81 cal., 0 g total fat, 0 mg chol., 1 mg sodium, 21 g carb. (3 g fiber, 18 g sugars), 1 g pro. Exchanges: 1.5 fruit.
Orange-Balsamic Berries
Carb. per serving 17 g
Servings 6 (1 cup berries each)
Prep 15 minutes Marinate 2 hours
- 2 teaspoons finely shredded orange peel
- ¾ cup orange juice
- 3 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 2 cups fresh blueberries
1. In a large bowl combine orange peel, orange juice, vinegar, and honey. Stir until honey is dissolved. Add berries and toss gently to combine. Marinate berries in the refrigerator for 2 to 4 hours, stirring occasionally.
2. Drain berries, discarding marinade. Divide berries among six serving bowls.
Per serving: 73 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 17 g carb. (6 g fiber, 10 g sugars), 2 g pro. Exchanges: 1 fruit.
Cardamom-Spiced Kiwi and Pineapple with Coconut
Carb. per serving 21 g
Servings 4 (¾ cup fruit mixture and 1 tablespoon coconut each)
Start to Finish 10 minutes
- 2 cups cubed fresh pineapple
- 3 medium kiwifruits, peeled and thinly sliced crosswise
- ¼ teaspoon ground cardamom
- ¼ cup shredded coconut, lightly toasted
1. In a medium bowl combine pineapple cubes and kiwifruit slices. Sprinkle with cardamom and toss gently to coat. Divide fruit mixture among four serving dishes. Sprinkle with coconut.
Per serving: 103 cal., 2 g total fat (2 g sat. fat), 0 mg chol., 18 mg sodium, 21 g carb. (3 g fiber, 15 g sugars), 1 g pro. Exchanges: 1.5 fruit, 0.5 fat.
Blackberry Salads
Carb. per serving 32 g or 27 g
Servings 4 (¾ cup each)
Prep 15 minutes Cook 3 minutes
Cool 20 minutes Chill 4 hours
- 4 cups fresh or frozen blackberries
- 2 tablespoons sugar*
- 1 envelope unflavored gelatin
- 2 cups frozen light whipped dessert topping, thawed
1. In a pan combine 3½ cups of the berries and 2 tablespoons water. Bring to boiling, stirring often. Cook, covered, 3 to 4 minutes or until soft, stirring often. Transfer to blender. Cover; blend until smooth. Press through fine-mesh sieve; discard seeds. Return strained berries to pan.
2. Combine sugar and gelatin. Add to pan. Cook and stir over medium heat until dissolved. Transfer to bowl; cool 20 minutes, stirring occasionally. Layer berry mixture and topping in four glasses. Cover; chill 4 to 24 hours. Garnish with remaining berries and, if desired, fresh mint.
*Sugar Substitutes: Choose from Splenda Granular or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
Per serving: 176 cal., 5 g total fat (4 g sat. fat), 0 mg chol., 2 mg sodium, 32 g carb. (8 g fiber, 17 g sugars), 6 g pro. Exchanges: 1 fruit, 1 starch, 0.5 fat.
per Serving with Substitute: Same as above, except 155 cal., 27 g carb. (12 g sugars).
Honey-Rosemary Orange Slices
Carb. per serving 20 g
Servings 4 (1 orange and about 1 teaspoon honey mixture each)
Start to Finish 10 minutes
- 1 tablespoon honey
- 2 teaspoons lemon juice
- ½ teaspoon snipped fresh rosemary
- 4 medium oranges
1. In a small bowl combine honey, lemon juice, and rosemary; stir until honey is dissolved. Trim ends off each orange. Place each orange on a cutting board with a flat end down. Using a sharp knife, cut off the peel, making sure to cut off the white pith. Set the orange on its side and cut crosswise into thin slices.
2. Divide half the orange slices among four serving bowls. Drizzle with half of the honey mixture. Top with remaining orange slices and drizzle with remaining honey mixture.
Per serving: 78 cal., 0 g total fat, 0 mg chol., 0 mg sodium, 20 g carb. (3 g fiber, 17 g sugars), 1 g pro. Exchanges: 1 fruit, 0.5 starch.
