Seasonal Fruit Salad
This recipe is easily adapted to fruit that is in season.

Servings: 6

1 small grapefruits
1 medium navel orange
2 cups fresh strawberries (can use blackberries or raspberries)
2 bananas
2 pieces seasonal fruit (apple, pear, nectarine, peaches, figs, or grapes)
4 tablespoons honey
1 vanilla bean, optional

Trim off all the peel and pith from the orange and grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. Halve or quarter strawberries if large. Peel and slice the bananas. Prepare the seasonal fruit as needed. Toss all the fruit in large bowl.

Stir the honey and vanilla bean, if using, in a small bowl and microwave on low until just warmed and syrupy, about 1 minute. Remove vanilla bean and toss with fruit and let cool before serving.

Per Serving (using apples as the seasonal fruit): 144 Calories; 1g Fat (3.3% calories from fat); 1g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Fruit; 1 Other Carbohydrates.

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