Tropical Fruits with Pistachios & Coconut

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

Luscious tropical fruit topped with creamy coconut milk and crunchy pistachios is a simple yet delicious dessert.

Tropical Fruits with Pistachios & Coconut Recipe

Makes: 4 servings

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

16 slices ripe mango, pineapple and/or papaya
4 teaspoons “lite” coconut milk
2 tablespoons chopped pistachios

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Preparation

Place fruit slices on a serving platter. Drizzle with coconut milk and sprinkle with pistachios.

Nutrition

Per serving: 124 calories; 7 g fat ( 3 g sat , 1 g mono ); 0 mg cholesterol; 15 g carbohydrates; 3 g protein; 2 g fiber; 17 mg sodium; 164 mg potassium.

Nutrition Bonus: Vitamin C, beta carotene, fiber.

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 fat

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Recipe Categories

Style/Theme: Quick (total 30 min. or less); Vegan; Vegetarian; Entertaining, formal; Kid-friendly

Type of Dish: Desserts, fruit; Snack

Ease of Preparation: Easy

Ethnic/Regional: Caribbean

Total Time: 15 minutes or less

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low sodium; Healthy weight; Gluten free

Servings: 4

Preparation/ Technique: No-cook

Meal/Course: Dessert; Snack

Season: Spring; Summer; Fall; Winter

Publication: The EatingWell Diabetes Cookbook (2005); The EatingWell Healthy in a Hurry Cookbook (2006); February/March 2005

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