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Fruity Coconut Salad

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    On warm nights, try this low-kilojoule dessert with whatever fruit is in season, such as peaches, nectarines, strawberries, apricots and cherries.

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    1 mango, sliced julienne style
    2 cups (500 ml) blackberries 3 plums, sliced
    3 tsp (15 ml) fresh ginger, peeled and grated
    1 cup (250 ml) light coconut milk
    3 tsp (15 ml) agave syrup or honey
    Juice from 1 lime
    Fresh mint

    Preheat oven to 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 baking 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 co ntains: 553 kilojoules; 2 g protein; 3 g total fat (2g sat. fat, 0 g trans fat); 28 g carbohydrates; 6 g fibre; 10 mg salt

    source: "It's a Wrap", alive Australia #11, autumn 2012

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    Fruity Coconut Salad

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