1 sm Apple; peeled and diced 2 tb Part-skin ricotta cheese:
12 md Size bananas; sliced 1/8 ts Ground ginger;
1 sm Orange; sectioned 1/8 ts Ground cinnamon;
1/2 c Seedless grapes; 1/2 ts Pure vanilla extract;
1 tb Frozen orange juice; 1/2 ts Pure vanilla extract;
-concentrate; 4 Walnut halves;
1/4 c Low-fat yogurt;
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
