FRUIT KABOBS W/ COCONUT YOGURT

Fruit Kebabs with Coconut Yogurt

 
Serve these fruit kebabs at your next party.

Try this tip for some extra flavor and crunch: Toast the coconut in the oven until golden brown. Allow coconut to cool, then add to yogurt mixture.

INGREDIENTS
1 1/2 c low-fat vanilla yogurt
1 1/2 T flaked coconut
1 1/2 T reduced-sugar orange marmalade
various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc.
NOTE: If using pear or apple, toss the cut fruit with lemon juice to prevent browning!

DIRECTIONS
Combine the yogurt, coconut and marmalade; cover and chill.
Thread fruits alternately onto 20 (6-inch) wooden skewers.
Serve kebabs with coconut dip on the side.

Serves 20: 1 skewer with 1 tablespoon of yogurt



Number of Servings: 20

Nutritional Info Amount Per Serving: Calories: 42 Total Fat: 0.5g Total Carbs: 9.7g       Dietary Fiber: 1.2mg Protein: 0.9g

LIME AMBROSIA FRUIT CUP

Lime Ambrosia Fruit Cup Recipe

Prep Time: 30 mins

Total Time: 30 mins

Ingredients

• 8 cup(s) fresh fruit, melon, strawberries, seedless grapes, and peaches (cut up)
• 1/2 teaspoon lime peel, finely shredded
• 3 tablespoon lime juice
• 1 tablespoon honey
• 1/2 teaspoon ginger, ground
• 1/3 cup(s) coconut, toasted

Preparation

1. Cut up fresh melon, strawberries, seedless grapes, and peaches to equal 8 cups. Combine 1/2 teaspoon finely shredded lime peel, 3 tablespoons lime juice, 1 tablespoon honey, and 1/2 teaspoon ground ginger; pour over fruit and toss. Top with 1/3 cup toasted coconut just before serving.


SERVES 12
Nutritional Info (Per serving): Calories: 65, Carbs: 14g

BABY GREENS W/CHICKEN, DRIED CHERRIES, PEARS & PECANS

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens. 

Serves 4 to 6.

1 medium clove garlic
Kosher salt
3 Tbs. extra-virgin olive oil
1 Tbs. red-wine vinegar
1 tsp. fresh thyme leaves
Freshly ground black pepper
1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
1/3 cup dried tart cherries
8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
2 cups shredded cooked chicken
1/2 cup pecans, toasted

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Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Serving Suggestions

Serve with a simple fall soup or Oven-Roasted Sweet Potato Fries on the side.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 14; Monounsaturated Fat (g): 10; Carbohydrates (g): 14; Polyunsaturated Fat (g): 3.5; Sodium (mg): 180; Cholesterol (mg): 35; Fiber (g): 4;