Candied Gingered Fruit Salad
Excellent served with roasted or grilled poultry, roast pork or ham.

Serves 6 (1 cup servings)

1 tablespoon finely chopped candied ginger
3 oranges
3 kiwis, peeled and halved lengthwise
1 1/2 cups fresh pineapple, cut into small wedges
2 bananas, sliced *

In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.

Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl.

Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger syrup and stir gently to blend.

Add cut bananas as close to serving time as possible to keep them from turning brown.

Per Serving: 116 Calories; trace Fat (3.4% calories from fat); trace Saturated Fat; 2g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Fruit; 0 Other Carbohydrates.

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