Fruit Salad with Ginger-Wine Syrup
What an exotic and cool summer dessert salad.

Servings: 6

• 1 1/2 cups dry white wine
• 1 1/2 cups water water
• 9 tablespoons sugar
• 6 ginger root slices, about the size of a quarter
• 2 medium nectarines, pitted and thinly sliced
• 2 medium peaches, peeled, pitted and thinly sliced
• 1 1/2 pints fresh raspberries
• 6 medium fresh figs, quartered

Combine wine, water, sugar and ginger in medium saucepan. Simmer over medium heat until reduced to 2 cups. This takes about 16 minutes. Cool. Refrigerate until cold, about one hour. Remove and discard ginger slices.

Place fruit in a large bowl. Add syrup and toss to coat. Cover and chill at least 2 hours but no longer than four hours before serving.

Per Serving: 218 Calories
1g Fat (3.4% calories from fat)
2g Protein
45g Carbohydrate
7g Dietary Fiber
0mg Cholesterol; 6mg Sodium
Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 1/2 Other Carbohydrates.

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