INGREDIENTS
8
medium persimmons
2
mangoes or 4 peaches, peeled and pitted
1
teaspoon lemon juice
1/3
cup reduced-fat soft cream cheese
2
tablespoons no-sugar-added apricot preserves
1
tablespoon fat-free (skim) milk
1/2
teaspoon lime juice
1/4
teaspoon grated lime peel
1/3
cup thawed frozen reduced-fat nondairy whipped topping
PREPARATION:
- Slice persimmons and mangos into medium bowl. Toss with lemon juice; set aside.
- Combine cream cheese and preserves in small bowl with wire whisk until smooth. Stir in milk, lime juice and lime peel. Fold in whipped topping.
- Arrange persimmon and mango slices on platter. Serve with apricot topping.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
Fiber
3 g
Carbohydrate
40 g
Cholesterol
12 mg
Saturated Fat
2 g
Total Fat
5 g
Calories from Fat
22 %
Calories
200
Protein
3 g
Sodium
303 mg
DIETARY EXCHANGE:
Fruit
2-1/2
Fat
1
