Recipe: Champagne Fruit Salad (low carb, using Slenda)

CHAMPAGNE FRUIT SALAD

"Champagne-soaked berries and melon balls, accented with lemon, lime, and mint make for a light, refreshing brunch dish that's stunning when served in tall Champagne glasses. For the best flavor and color, choose the most perfectly ripe fruit you can find, and splurge on a decent champagne or sparkling wine, as your guests are likely to sip the leftover liquid when they are done eating the fruit."

3 cups good-quality, chilled dry Champagne or sparkling wine, divided use
1 cup Splenda Granular sweetener
1/2 teaspoon lemon zest
1/2 teaspoon lime zest
2 tablespoons finely chopped fresh mint leaves
3 cups cantaloupe or honeydew melon balls
1/2 pint fresh raspberries (about 1 cup)
1/2 pint fresh blueberries (about 1 cup)
1 cup fresh strawberry pieces, quartered or cut into small chunks

In a nonreactive medium mixing bowl, combine 1 cup of the Champagne, the Splenda, lemon and lime zest, and mint; stir to combine. Add the fruit to this mixture and stir gently with a wooden spoon to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fruit to soak up some of the Champagne mixture.

Divide the fruit and liquid among 8 champagne glasses and refrigerate until serving time. When ready to serve, pour the remaining Champagne over each portion.

NOTE:
This recipe is easily adjusted to take advantage of whichever fruits are in season. Instead of a blend of berries, you could use just one type of berry, or one type of melon. Honeydew and blueberries is a nice combination.

Makes 8 servings

Each serving contains approximately: CAL: 112 PRO: 1g NET CARB: 11g FAT: 0g CHOL: 0mg SOD: 12mg

Source: The Big Book of Low-Carb by Kitty Broihier and Kimberly Mayone