This fruit salad is a refreshing way to satisfy that sweet tooth or to enjoy a little different fruit touch with your breakfast or other meal. Low in protein, as fruit always is, so keep that in mind.
1 navel orange, peeled, sectioned, and the sections halved
1 kiwi, peeled, sliced, slices quartered
1 medium size firm ripe banana, peeled and sliced
1 medium apple, peeled, sliced and slices halved
6 seedless grapes, halved
2 tbsp sunflower kernels
1/4 cup nonfat, low sugar orange yogurt
4 tsp Splenda Granulated OR an equivalent amount of Stevia
1/8 to 1/4 tsp ground cinnamon
In a large bowl, combine the fruit with the sunflower kernels.
In a small bowl, combine the yogurt, Splenda or Stevia, and cinnamon; pour over fruit and toss to coat.
Yield: 8 1/2-cup servings
Per serving: 63 calories, 13 g carbs, 1 g protein
Diabetic Exchange: 1 fruit
1 kiwi, peeled, sliced, slices quartered
1 medium size firm ripe banana, peeled and sliced
1 medium apple, peeled, sliced and slices halved
6 seedless grapes, halved
2 tbsp sunflower kernels
1/4 cup nonfat, low sugar orange yogurt
4 tsp Splenda Granulated OR an equivalent amount of Stevia
1/8 to 1/4 tsp ground cinnamon
In a large bowl, combine the fruit with the sunflower kernels.
In a small bowl, combine the yogurt, Splenda or Stevia, and cinnamon; pour over fruit and toss to coat.
Yield: 8 1/2-cup servings
Per serving: 63 calories, 13 g carbs, 1 g protein
Diabetic Exchange: 1 fruit
Note: Recipe and photo from TOH, 2000
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.