Tag Archives: Fruit

Fruit Parfait

Sweet fruit with a spicy ginger and cardamom sauce. Serve with Cool Whip for a great dessert or serve with yogurt for a perfect breakfast treat.

Fruit Parfait
Fruit Parfait

8 servings
91 calories per serving

8 oz. pineapple chunks in juice, undrained
15 oz. can peach slices in juice, drained
2 kiwis, peeled and chopped
1 c strawberries, chopped
2 T brown sugar
¼ t cinnamon
¼ t ground cardamom
¼ t ground ginger
1 ½ c cool whip, thawed

Drain pineapple and keep the juice. Chop pineapple and peaches and mix with kiwi, strawberries, brown sugar, spices and juice. In parfait glasses, place half the fruit in the cup. Add a layer of Cool Whip. Add the next layer of fruit and top with a dollop of Cool Whip.

Tea and Honey Oranges

The addition of the tea actually makes this less sweet and you’ll find it’s a great snack or even a great side dish to a fish or chicken dinner.

Tea and Honey Oranges
Tea and Honey Oranges

4 servings
63 calories per serving

2 c mandarin orange pieces (if using canned, make sure to rinse the oranges off and drain)
1/2 c hot black tea
2 T honey
Pinch of ground cardamom

Mix all together and serve at room temperature or chilled.

Cantaloupe and Strawberries

Sometimes it’s the simplest things – and that is the case of this ‘recipe’. By adding a dusting of powdered sugar to already sweet fruit, you get a super taste sensation that the kids will gobble up. Try serving with some yogurt for a great breakfast.

Cantaloupe and Strawberries
Cantaloupe and Strawberries

4 servings
92 calories per serving

2 c strawberries, hulled and sliced
2 T powdered sugar
1 cantaloupe, seeds removed and cut into chunks or made into balls

Place fruit on a plate and sprinkle with sugar.

Pork and Plums

Use tart plums if you don’t want this dish to be too sweet. Fruity yet savory and plums just go so well in fruited dishes !

Pork and Plums
Pork and Plums

4 servings
287 calories per serving

1 T oil
1 lb. pork tenderloin cut into thin, short strips
1 T plus 1 ½ t cornstarch
1 carrot thinly sliced on the diagonal
3 scallions, thinly sliced
2 cloves garlic, minced
1 lb. plums cut into ½ inch slices
1 c chicken broth
2 T plum jam
1 T cider vinegar
1 T soy sauce
½ t ground ginger

Heat oil in a large skillet on medium high heat. Mix pork with 1 T cornstarch and rub it in. A good way to do this is place both in a Ziploc bag, seal and then mush it around repeatedly. Cook the meat 5 minutes and then transfer to a plate. Reduce heat to medium and cook the carrot, scallions and garlic for 1 minute and then add the plums and cook for another 5 minutes or until they start to get soft.

Whisk broth, jam, vinegar, soy, ginger and the rest of the cornstarch and pour into the pan and bring to a boil and cook 1 minute then lower the heat and place the pork back in the pan and cool 3 minutes or until all is heated.

Grilled Pineapple

This is a great side to ham and other pork dishes. It’s sweet, but not too sweet and the grilling brings out all the great pineapple flavor – it’s pineapple to the 10th degree ! 🙂

Grilled Pineapple
Grilled Pineapple

4 servings (2 slices per serving)
123 calories per serving

1 small fresh pineapple, peeled and cored – about 8 slices
(most supermarkets have fresh pineapple already peeled and sliced available in the produce section near the fruit salads)

Heat grill or a grill pan on medium. Spray with Pam. Heat pineapple in the grill until light brown, about 10-15 minutes. Immediately sprinkle with cinnamon so it ‘melts’ in.

Fruit and Cream

This makes a really different dessert – instead of just pudding or just fruit – you have a creamy pudding-ish base with tons of yummy fruit thrown in. Very refreshing and very different !

Fruit and Cream
Fruit and Cream

16 servings
96 calories per serving

20 oz. can pineapple chunks in juice (not syrup), drained
15.25 oz. can sliced peaches in juice, drained
11 oz. can mandarin oranges, drained
4 apples, peeled and diced
1 ½ c skim milk
1/3 c orange juice concentrate
1 oz. package sugar free vanilla instant pudding mix
¾ c fat free sour cream

Mix fruit in a bowl. Whisk milk with pudding and orange juice for 2 minutes them mix in sour cream. Fold into fruit then cover and refrigerate.

Fruit Crisp

It doesn’t get much simpler and this is one of those recipes that is really versatile – use any canned fruit or even some apples and you get a great warm, homey dessert in no time.

Fruit Crisp
Fruit Crisp

6 servings
280 calories per serving

2 15 oz. cans peaches in juice, drained
5 graham crackers, coarsely crushed (1 c)
1/3 c flour
3 T brown sugar
½ t cinnamon
¼ c cold margarine or butter, cut up into pieces
2 c low fat vanilla yogurt

Preheat oven to 375 degrees and spread peaches in a 8 inch square baking dish. Mix crumbs, flour, sugar, cinnamon and then using a pastry blender, cut in butter until the mix is the consistency of coarse crumbs then sprinkle them over the peaches and bake 25-30 minutes then cool slightly and serve with yogurt.

Citrus Salad

Eat this for breakfast, as a side dish, as a snack – it’s so healthful and sooooo good. I am very picky about my citrus – I don’t like to eat any of the membrane – just the sweet, succulent fruit. So I cut it in this method that many restaurants and chefs use…

Citrus Salad
Citrus Salad

2 servings
94 calories per serving

1 large grapefruit cut into sections
1 medium orange cut into sections
1 blood orange cut into sections

Mix all together and serve. This will last several days in the refrigerator.

Caramel Dip

Light on the caramel, heavy on the yummy cream cheese – – and a great dip for any fruit. I serve with apples. (1 large apple = 116 calories)

Caramel Dip
Caramel Dip

12 servings
102 calories per serving (1 serving = 2 T)

8 oz. low fat cream cheese
½ c caramel ice cream topping
½ c marshmallow fluff

Mix cream cheese and caramel then add marshmallow. Microwave 1 minute at 50% power, mix, then microwave in 15 second intervals until warm throughout (usually takes another 30 seconds total).

Serve with apple slices or other fruit.

Cranberry Nut Scones

You either love scones or hate them – I am a lover 🙂 This is a great recipe that turns out a delicious fruit and nut scone. The cranberries are just sweet enough without making these too, too sweet. And the pistachios are a nice change from the typical walnuts or pecans found in baked goods.

Cranberry Nut Scones
Cranberry Nut Scones

14 servings
187 calories per serving

3 c flour
1 1/2 t cream of tartar
3/4 t baking soda
1/2 t salt
2 T orange zest
6 T butter
1/3 c Splenda
3/4 c skim milk
1/2 c dried cranberries
1/2 c chopped pistachios (no salt)
Some extra water if dough is too dry.

Preheat oven to 425 degrees. Spray a cookie sheet with Pam. Combine flour, tartar, baking soda, salt and zest in a large bowl and cut in butter with a pastry blender ( a hand held tool available at all kitchen goods stores) or pulse in a food processor.

Once crumbly, add Splenda and milk and stir just until moistened. Add cranberries and nuts and pat dough to a 3/4 inch thick circle on a lightly floured surface. If dough is too dry, add a few tablespoons of water but not too much – this is a very dry dough. Use a 2 1/2 round biscuit cutter to make scones (or any other shape – just adjust calories accordingly). Place on baking sheet and cook 12-15 minutes or until lightly browned.

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