Fruit Cup with Marsala Sauce
From EatingWell: 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.
- 1 cup raspberries
- 1 cup prune plums, halved and pitted
- 1 cup blueberries
- Marsala Sauce, (recipe follows)
- 6 sprigs mint, or pineapple sage
- 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.
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).
Carbohydrate Servings: 2
Exchanges: 1 1/2 fruit
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- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- Type of Dish
- Desserts, fruit
- Charter Issue, 1990