1 sm Apple; peeled and diced
12 md Size bananas; sliced
1 sm Orange; sectioned
1/2 c Seedless grapes;
1 tb Frozen orange juice;
-concentrate; 1/4 c Low-fat yogurt;
2 tb Part-skin ricotta cheese:
1/8 ts Ground ginger;
1/8 ts Ground cinnamon;
1/2 ts Pure vanilla extract;
1/2 ts Pure vanilla extract;
4 Walnut halves;
Place all fruit in a bowl and mix in frozen orange juice concentrate. In a blender, combine yogurt, ricotta, ginger, cinnamon and vanilla. Portion the friut into dessert bowls, top each with yogurt-ricotta sauce and garnish with a walnut half. Other fruits may be substituted, such as melon, kiwifruit, strawberries, blueberries, pears, or pineapple. The fruit medley may also be served without topping. Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE; CAL: 87; CHO: 2mg; CAR: 17g; PRO: 2g; SOD: 20mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and Meal-Master