1 FRUIT PER SERVING
Ingredients:
½ cup assorted berries
2 tbsp fat free whipped cream/topping *
Instructions:
Place berries in a bowl
Top with the fat free whipped cream/topping
ENJOY!!
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Mid-Morning
1 FRUIT PER SERVING
Ingredients:
½ of grapefruit - small
1/8 tsp. cinnamon*
Stevia (to taste)
Instructions:
Cut grapefruit in half
Cut and remove grapefruit sections
Squeeze shell to remove the juice and then pour over sections
Remove veins left inside grapefruit shell
Mix together cinnamon and Stevia; toss with grapefruit sections to coat
Put the sections back in the shell
Broil for about 3-5 minutes until caramelized
1 FRUIT PER SERVING
Ingredients:
½ cups total citrus fruit *
splash of lemon and/or lime juice (optional)
zest of ¼ lemon and/or lime (optional)
Instructions:
Cut off orange and grapefruit peel with a sharp knife, including all the white pith, leaving behind just the flesh.
Cut the oranges and grapefruits into "supremes" or segments, leaving behind the white membrane.
Arrange the citrus fruit in a glass, bowl or on a plate.
Finely grate the zest from the lemon and/or lime over the citrus fruit and top with a splash of lemon and/or lime juice.
Cover and refrigerate for at least an hour, preferably overnight.
* Suggestions: Grapefruit: Ruby Red, White or Golden
Oranges: Naval, Blood, Cara Cara or Velencia
1 FRUIT PER SERVING
Ingredients:
12 seedless grapes, any color
skewers
Instructions:
Take grapes and place them on the skewers (however many it takes to use all 12 grapes), leaving approx ½" between each grape. You can alternate colors if you are using different types of grapes.
Place on a parchment-lined cookie sheet or plate and place in the freezer.
Once the "Grapesicles" are frozen or when you are ready to eat, remove from the freezer.
1 FRUIT PER SERVING
Ingredients:
1 cup watermelon, cubed
OR1/4 cup (6" diameter) cantaloupe, cubed
OR1/8 cup (7" diameter) honeydew melon, cubed
Instructions:
Cube one of the melons and place in a food-storage bag.
Place in the freezer.
When it's sorbet time, place frozen melon in the food processor/blender and purée. You may need to add water to make smooth.
Serve immediately or store in the freezer in an airtight container up to two weeks.
1 FRUIT PER SERVING
Ingredients:
1 orange, small
Ice (as needed)
vanilla (to taste)
Stevia (if desired)
water (as needed)
Instructions:
Peel orange, remove seeds and pith (white part of rind), and place orange sections into a blender
Add a handful of ice and blend
Add vanilla and Stevia (if desired)
Blend to the desired consistency, adding water/ice as needed
Serve in a chilled glass
1 FRUIT PER SERVING
SERVINGS: 4
Ingredients:
1 cup fresh pineapple, cubed
juice and zest 1 lime
1 small piece of ginger, sliced
handful Thai basil leaves, plus a few extra little ones to serve
Instructions:
A couple of days before eating, put everything into a blender with 3/4 cups water (or enough to make the mixture smooth) and blend until very smooth.
Pour the mixture into 4 freezable containers and freeze overnight until solid.
A few hours before serving, remove one container from the freezer and allow to defrost slightly so it slides out of the container in a block. You still have 3 containers you can make into sorbet later!
Chop the block into ice cube-sized chunks and pulse in the blender again until you have a thick, slushy purée.
Place the purée back into the container and refreeze for 1 hr or until it can be scooped out.
To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil.