DIABETIC MELON WITH FRESH BERRY SAUCE - 21g Carb, 3.3g Fiber
Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
3-1/3 cups fresh or frozen (thawed and undrained)raspberries or blackberries
1-1/2 tablespoons orange juice
1/2 teaspoon lemon juice
Sugar substitute equal to 3 tablespoons sugar
1/2 cantaloupe melon
1/2 honeydew melon
DIRECTIONS
Place 2 cups of the berries and all of the orange juice
and lemon juice in a blender or food processor and process
until smooth. Pour the mixture into a wire strainer and use
the back of a spoon to push the mixture through the strainer
and into a bowl. Discard the seeds. Stir the sugar substitute
into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece
into 3 long wedges and then cut each wedge in half crosswise to
make a total of 12 shorter wedges. Using a sharp knife, slice
each melon wedge lengthwise toward the point without cutting
completely to the end and open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates.
Top the sauce on each plate with a cantaloupe and honeydew fan and
garnish with some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 85, Carbohydrate: 21 g, Cholesterol: 0 mg,
Fat: 0.2 g, Saturated Fat: 0 g, Fiber: 3.3 g,
Protein: 1.6 g, Sodium: 41 mg, Calcium: 17 mg
Diabetic Exchanges: 1-1/2 Carbohydrate
1 WW Point
