Upside-Down Spiced Fruit Sundaes
The heat from a small amount of jalapeno pepper adds a subtle kick to these delicious fresh fruit sundaes. If blackberries are not available, substitute blueberries. If nectarines are used in place of mango, be sure they are as ripe as possible.
2 teaspoons grated orange zest
1/4 cup orange juice
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon minced fresh ginger
1 tablespoon honey
2 teaspoons minced fresh jalapeno pepper
1 small cantaloupe (2 pounds)--seeded, peeled and cut into 1" cubes
2 medium mangoes, peeled and cubed, or 4 small nectarines, cubed
2 medium kiwi fruit, peeled and cubed
1 cup blackberries
3 cups frozen vanilla yogurt
1. In small bowl, combine orange zest, orange juice, mint, lemon juice, ginger, honey and jalapeno pepper.
2. In a serving bowl, combine cantaloupe, mangoes, kiwi and blackberries. Add dressing and toss to combine. The salad can be served immediately or chilled until serving time.
3. Spoon fruit onto 6 dessert plates and top with vanilla frozen yogurt.
Makes 6 servings.
Per serving: 206 calories, 1.9g total fat (0.9g saturated), 5mg cholesterol, 2g dietary fiber, 44g carbohydrate, 6g protein, 73mg sodium.