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Fruit Cup with Marsala Sauce

:  Charter Issue, 1990

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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.


Fruit Cup with Marsala Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

This recipe calls for:

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Preparation

  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

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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Recipe Categories

Health & Diet Considerations
Heart healthy
Healthy weight
High fiber
Gluten free
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Fall
Style/Theme
Birthday
Entertaining, casual
Entertaining, formal
Vegetarian
Type of Dish
Desserts, fruit
Ethnic/Regional
Italian
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Publication
Charter Issue, 1990
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