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 Rum-Infused Tropical Fruit with Coconut
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From The Food & Mood Cookbook by Elizabeth Somer and Jeanette Williams
This refreshing, light dessert tastes sinfully delicious, yet is alcohol-free. Use a knife to cut
the peel off the orange, so that all the pith is removed. Canned mandarin oranges can be
used in place of the fresh orange.
Ingredients:
2 tablespoons sugar
2 tablespoons Splenda
1/4 cup water
2 tablespoons fresh lime juice
3/4 teaspoon rum extract
4 kiwi, peeled and quartered
1 mango, peeled and cubed
1 medium orange, peeled, quartered, and cubed
2 teaspoons sweetened coconut flakes
Directions:
1) Place sugar, Splenda, and water in a small saucepan and heat over medium heat until sugar and Splenda dissolve, stirring occasionally. Remove from heat and allow to cool until warm. Add lime juice
and extract.
2) Place fruit in a bowl and pour sugar mixture over fruit. Refrigerate for 30 minutes to 1 hour to allow rum flavors to blend with fruit.
3) Divide fruit mixture evenly between two glass serving bowls. Top with 1 teaspoon of coconut each. Serve. Makes 2 servings.
Nutrition Analysis per serving:
258 Calories; 6 percent fat (1.7 grams); < 1 gram saturated fat; 4 percent protein; 90 percent carbohydrate; 9.1 grams fiber.
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Reviews
This cookbook has quickly become my favorite, default reference in the kitchen. Every recipe I've tried has been easy, delicious and healthy!
I love the information included about why we crave certain foods, and healthy alternatives for all kinds of occasions.
~ Customer
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