Guest guest Posted May 29, 2002 Report Share Posted May 29, 2002 * Exported from MasterCook * Minted Fruit Salad Recipe By :Jan Wolff, Food Writer, New Jersey Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup orange juice 2 tablespoons honey 3 tablespoons chopped fresh mint leaves 1 tablespoon lemon juice 6 cups fresh fruit pieces -- (6 to 7) (peaches, nectarines, kiwi, melon, strawberries, blueberries, etc.) In a small bowl, combine orange juice, honey, mint leaves, and lemon juice. Fill a large bowl with the cut-up fruit pieces. Pour the dressing over the fruit, toss lightly, and serve garnished with a sprig of mint, if desired. Description: " To eat less, have some dessert " Source: " news 2002 " Copyright: " © 2002 North Jersey Media Group Inc " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; trace Fat (1.5% calories from fat); 4g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 4 Fruit; 1/2 Other Carbohydrates. NOTES : Eating light, low-fat meals will keep energy levels high enough throughout the day to enjoy outdoor activities until the sun goes down. If you sometimes find it difficult to push yourself away from the table before feeling full, try this trick. Save a special, low-fat dessert like this fruit salad for later in the evening. Knowing that you'll have the last part of the meal a few hours later might persuade you to eat less at dinner. This recipe is also a terrific choice for breakfast. Nutr. Assoc. : 0 0 0 0 4157 0 Quote Link to comment Share on other sites More sharing options...
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