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Fruity Coconut Salad


    As the sultry summer progresses, try this low-calorie dessert with whatever fruit is in season, such as peaches, nectarines, strawberries, apricots, and cherries.


    1 mango, sliced julienne style
    2 cups (500 mL) blackberries
    3 plums, sliced
    1 Tbsp (15 mL) fresh ginger, minced
    1 cup (250 mL) light coconut milk
    1 Tbsp (15 mL) agave syrup or honey
    Juice from 1 lime
    Fresh mint

    Preheat oven to 400 F (200 C).

    In large bowl, combine mango, blackberries, plums, and ginger. In small bowl, whisk together coconut milk and sweetener. Toss fruit with coconut milk. Divide fruit mixture among 4 pieces of parchment paper; squeeze lime juice over top and fold. Cook for 15 minutes and let rest 5 minutes before opening. Garnish with fresh mint.

    Serves 4.

    Each serving contains: 132 calories; 2 g protein; 3 g total fat (2g sat. fat, 0 g trans fat); 28 g carbohydrates; 6 g fibre; 10 mg sodium

    source: "Packet Up", alive #342, April 2011


    Fruity Coconut Salad




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