Mary Carroll's fruit recipes

[Guest guest]

I like Mary Carroll because she is local, her recipes are low in fat, and

most, if not all of them, are vegetarian.

 

Caribbean Strawberry-Mango Sauce

Fourth Of July Sundaes

Rosy Fruit Soup

 

* Exported from MasterCook *

 

Caribbean Strawberry-Mango Sauce

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 6/24/99

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups sliced fresh strawberries

1 mango -- peeled and diced

2 tablespoons sugar -- or as needed

1 tablespoon fresh lime juice

 

Makes 3 1/2 c.

 

Try this barely cooked sauce for spooning over sundaes or berry-filled

meringue shells as an easy June dessert.

 

In small saucepan over medium heat, combine berries, mango and sugar. Heat

just to boiling. Remove from heat; let cool slightly. Puree in blender or

food processor. Add lime, and adjust sweetener to taste.

 

Nutrition information per serving: Calories 55, Carbohydrates 14 g, Protein

1 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 2 mg,

Calcium 13 mg, Dietary fiber 2 g. Diabetic exchanges per serving: 1 fruit

exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Fourth Of July Sundaes

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 6/24/99

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups sliced strawberries -- divided

1 cup unsweetened pineapple chunks

2 tablespoons brown sugar

2 cups fresh raspberries

2 cups fresh blueberries

2 tablespoons sugar -- or as needed

4 cups vanilla low-fat frozen yogurt

 

Serves 4.

 

These sundaes are perfect July 4th desserts with their red, white and blue

colors.

 

In blender, combine 1 cup strawberries with pineapple and brown sugar;

puree. Set aside. In large bowl, combine remaining strawberries,

raspberries, blueberries and sugar. Divide yogurt among 4 dessert bowls,

top with berry mixture, then sauce.

 

Nutrition information per serving: Calories 370, Carbohydrates 81 g,

Protein 10 g, Fat 3 g, including sat. fat 1 g, Cholesterol 8 mg, Sodium

120 mg, Calcium 340 mg, Dietary fiber 9 g. Diabetic exchanges per serving:

1 milk exch., 21/2 fruit exch., 2 other carb. exch. and 1/2 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Rosy Fruit Soup

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 6/24/99

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sliced fresh strawberries

2 plums -- peeled and diced

1 mango -- peeled and diced

1 cup peach juice

(available in co-ops)

1 cup water

2 teaspoons fresh lime juice

2 tablespoons sugar -- or as needed

 

Serves 4.

 

Scandinavian cooks have always known about fruit soup, something that's

become popular for hot weather picnics. I have many versions of this

recipe, but the strawberries make it a beautiful pink color. In blender or

food processor, combine all ingredients. Puree until smooth. Chill 1

hour, then adjust for sweetness. Serve chilled.

 

Nutrition information per serving: Calories 110, Carbohydrates 28 g,

Protein 1 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 3

mg, Calcium 22 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 2

fruit exch.

 

Converted by MC_Buster.

 

 

 

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schuller