QUICK-CHANGE FRUIT SALAD
BASE SALAD:
1 apple, cored and chopped
1 cup chopped cantaloupe
1 cup halved red seedless grapes
1/4 cup orange juice
Low-fat vanilla yogurt, for garnish (optional)
Combine in a bowl. Store and refrigerate up to 3 days.
When ready to serve, mix in one of the combinations below. Garnish with yogurt, if desired.
Makes about 3 cups
BERRY COMBO (MAKES 2 1/2 CUPS):
1 cup blueberries
4 large strawberries, sliced crosswise
1 cup fresh raspberries
1/2 tsp. vanilla extract
TROPICAL COMBO (MAKES 2 1/2 CUPS):
1 cup diced pineapple
1 cup chopped papaya
1 banana, sliced
1/2 cup chopped mint or 1 tsp. grated fresh ginger
SUMMER COMBO (MAKES 2 1/2 CUPS):
1 nectarine, diced 1
1 cup diced watermelon
1 cup blackberries
1/2 tsp. grated lime zest
Makes 6 servings (1 cup each), containing 1/2 cup of the base salad and 1/2 cup of one of the fruit "combos."
Per serving: 72 calories, 0 g. total fat (0 g. saturated fat), 19 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 6 mg. sodium.
Source: American Institute for Cancer Research |