Monday, June 8, 2009

A Tasty Treat

I found this recipe on It was already low calorie but I substituted the sugar for Splenda and cream cheese for fat-free cream cheese. Strawberries would make a nice addition too! I am labeling it as a dessert because it has more prep time than the average snack or breakfast. Make it for dessert and save the left overs for breakfast!

Serves 4

Fruit Salad w/ Nectarines

  • 2 medium unpeeled nectarines, sliced
  • 2 tablespoons Splenda (sugar)
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon lemon juice
  • 1 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1-1/2 ounces fat-free cream cheese
First, Place nectarines in a large bowl. Combine splenda and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Second, Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.

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