LOW FAT: Layered Spring Fruit Medley

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* Exported from MasterCook *

 

Layered Spring Fruit Medley

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 111

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Salads, Fruit

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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

2 large mangoes

4 kiwi fruit

1 pint strawberries -- hulled and sliced

1 1/2 cups papaya nectar

canned or made from concentrate

1 tablespoon sugar

3/4 teaspoon grated fresh ginger -- (see Tip)

 

SERVES 6

 

Make this colorful fruit salad the centerpiece of your Easter

table. Arrange the fruit in layers in a decorative glass or crystal bowl,

then put the bowl in the center of the table where it reminds guests to

save room for dessert.

 

To peel mangoes, cradle them in one hand and, with a small sharp knife,

peel the side that's facing up. Carefully slice the flesh away from the

pit in lengthwise slices. Dice the slices. Turn the mangoes over and

peel, slice, and dice the other side. You should have about 3 cups diced

fruit from the two mangoes. Set aside.

 

Cut the ends off the kiwi fruit, then peel them with a sharp knife or a

vegetable peeler. Slice into rounds.

 

In a pretty glass or crystal bowl, arrange the mango slices on the

bottom. Top with the kiwi slices, then the strawberries. Cover with

plastic wrap and chill until time for brunch.

 

In a small bowl, whisk together papaya nectar, sugar, and ginger. Cover

and refrigerate. Just before serving, pour the flavored nectar over the

fruit, toss gently, and serve on dessert plates.

 

TIP:Use the fine holes of a hand grater to grate peeled fresh ginger. The

grater will reduce the ginger to a near-puree, with no stringy bits.

 

Serving size: about 1 cup Calories: 121, Fat: 0.6g, Cholesterol: 0 mg,

Carbohydrate: 30.3 g, Protein: 1.1 g, Sodium: 7.8 mg.

 

 

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