Fruit Cup with Marsala Sauce

Fruit Cup with Marsala Sauce

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From: EatingWell Magazine, Charter Issue 1990

Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries with their dusky bloom. This combination is exceptionally tasty, particularly when the plums have an edge of tartness. Sweeter fruits can be substituted; chunks of nectarines, cherries and gooseberries go together delightfully, as do cantaloupe, blackberries and kiwis.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup raspberries
  • 1 cup prune plums, halved and pitted
  • 1 cup blueberries
  • Marsala Sauce, (recipe follows)
  • 6 sprigs mint, or pineapple sage


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  1. Mix raspberries, plums and blueberries gently and arrange in six small bowls. Top each with a dollop of sauce, garnish with herb leaves and serve at once.

Nutrition information

  • Per serving: 138 calories; 1 g fat(0 g sat); 5 g fiber; 32 g carbohydrates; 3 g protein; 16 mcg folate; 2 mg cholesterol; 11 g sugars; 583 IU vitamin A; 14 mg vitamin C; 100 mg calcium; 1 mg iron; 31 mg sodium; 377 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fruit

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