Fruit salad with a kiss of lime and honey. This is a great fruit combination – the sweet mango, crunchy jicama, tart pomegranate and citrus are a perfect taste treat. So very healthy, make a batch and eat off it for a few days !
118 calories per serving
1/2 c pomegranate seeds (about 1 pomegranate)
1/2 c julienned jicama (if you do not have this substitute apple)
2 medium ripe mangoes, peeled and cut into thin slices
2 tangerines or clementines, peeled and sectioned
2 blood oranges, peeled and sectioned (sub red grapefruit or navel oranges if you cannot find blood oranges)
1 pear, thinly sliced
2 T fresh lime juice
2 T honey
1/4 t ground red pepper
1/8 t coarse sea salt
Mix the fruits and toss gently. Combine honey, lime, salt and pepper and pour over fruit. Serve room temperature or chilled.
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…
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.
Because of the egg white contribution to this recipe, it almost tasted more like a thinner meringue than it did a mousse. But whatever the name, it was creamy, grapefruity and sweet yet tart.
181 calories per serving
½ c 2% cottage cheese
¼ c low fat vanilla yogurt
3 T grapefruit juice
2 T honey
1/8 t kosher salt
2/3 c sifted powdered sugar
¼ c egg whites
1 c plus 2 T chopped fresh or jarred grapefruit pieces (drained well)
1 t mint leaves for garnish
Process cottage cheese, yogurt, juice, 1 T honey and salt in a blender until smooth. Beat powdered sugar and egg whites to stiff peaks (about 7 minutes). Fold cheese mix with egg whites and 1 c grapefruit – do not over mix or the fluffiness will deflate. Mix remaining 2 T grapefruit with 1 T honey for a garnish. Divide mouse into cups and garnish with grapefruit mix and mint.