Autumn Fruit Salad
Take advantage of pears when they're at their best in the fall and winter. This fruit salad combines ripe pears with low-fat Greek yogurt, toasted pecans, and a touch of honey. It's perfect for breakfast, a snack, or dessert.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Nutrition Facts
Serving Size: 3/4 cup salad and 1 tablespoon yogurt mixture
Per Serving:
140 calories; protein 2.6g 5% DV; carbohydrates 19.7g 6% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 13.7g; fat 7g 11% DV; saturated fat 0.8g 4% DV; cholesterol 0.8mg; vitamin a iu 34IU 1% DV; vitamin c 7.1mg 12% DV; folate 8.9mcg 2% DV; calcium 31.3mg 3% DV; iron 0.4mg 2% DV; magnesium 17.4mg 6% DV; potassium 148.2mg 4% DV; sodium 6.5mg.
Exchanges:
1 fat, 1/2 fruit, 1/2 milk