Recipe: Fruited Carrot Salad

Fruited Carrot Salad

1 can (16 oz.) mixed fruit in juice or extra light syrup
1 Tbs cornstarch
Dash each cinnamon and mace
1/4 C nonfat plain yogurt
2 C carrot, grated
2 C red apple, chopped
1 C celery, sliced
1/4 C raisins
Iceberg lettuce

Drain mixed fruit, reserving all liquid. In small saucepan, whisk together reserved liquid with cornstarch, cinnamon, and mace. Stir over low heat until mixture thickens and boils; cool. Stir in yogurt. Combine mixed fruit with carrot, apple, celery, raisins. Toss fruit with yogurt dressing; spoon onto Iceberg lettuce and serve.

Makes 4 servings.

Nutritional analysis per serving: Calories, 162; Fat, 0.5 g.; Cholesterol, 0.3 mg; Fiber, 6 g.; Sodium, 66 mg. Percent calories from Fat, 3%

Source: New England McIntosh Growers Association