1 pt Very Red strawberries; ripe
1 md Orange;
2 tb Orange juice;
2 tb Sweet vermouth;
Sugar substitute equivalent
To 1 tablespoons sugar;
(optional)
Wash and hull strawberries; cut in half. Slice ends
off orange; quarter orange lengthwise and slice orange
wedges crosswise with rinds left on, as thin as
possible. Put strawberries and oranges in a bowl; mix
well. Mix together the orange juice and sweet
vermouth and drizzle over fruit mixture; stir to mix.
Check to see if berries have enough natural sweetness
for your taste; if not, add sweetener. Cover bowl and
chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors. Food Exchanges
per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS:
This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O'Brion and her
Meal-Master.
