Fruit Cup with Marsala Sauce

From EatingWell: Charter Issue, 1990 — Subscribe Now!

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.

6 servings

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1 cup raspberries
1 cup prune plums, halved and pitted
1 cup blueberries
Marsala Sauce, (recipe follows)
6 sprigs mint, or pineapple sage

Preparation

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

Per serving: 138 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 32 g carbohydrates; 3 g protein; 5 g fiber; 31 mg sodium; 377 mg potassium.

Nutrition Bonus: Vitamin C (24% daily value), Fiber (21% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit