Fruit Cups with Ginger Nuts
Ginger-Crunch Mixed Nuts
To prepare Ginger-Crunch Mixed Nuts: Preheat oven to 350 degrees F. In a 13x9x2-inch baking pan, combine macadamia nuts, almonds, pistachio nuts, and pecans. Bake nuts for 10 minutes. Cool in pan on a wire rack. Reduce oven temperature to 325 degrees F.Advertisement
Meanwhile, in a large bowl, combine egg white and water; beat with a wire whisk or rotary beater until frothy. Discard half of the egg white mixture. To the remaining egg white mixture, add sugar, brown sugar , and ginger; stir until combined. Stir in cooled nuts. Lightly coat the same baking pan with nonstick cooking spray. Spread nuts in a single layer in prepared pan. Bake for 15 to 20 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray, separating into individual pieces or small clusters; cool. Store in a tightly covered container in the refrigerator for up to 1 week.
To prepare Fruit Cups: In a small saucepan, stir together mango nectar, cornstarch, and ginger. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Gently stir in banana; cool completely.
Divide banana mixture and orange sections among four stemmed glasses. Top each serving with 2 tablespoons Ginger-Crunch Mixed Nuts. Serve immediately.
Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet'N Low(R) bulk or packets to substitute for the granulated sugar, and Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown to substitute for the packed brown sugar. Follow package directions to use product amounts equivalent to 2 tablespoons of each sugar. Nutrition Per Serving with Substitute: same as below, except 118 cal., 20 g carbo. Carb choices: 1.
1 fruit, 1/2 fat, 1/2 other carbohydrate