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Winter: Prime Time for Festive Fruit

Add color and nutrition to your holiday table with these fruit recipes.

Festive Fruit Recipes

Holiday Pear Pecan Salad

WebMD Weight Loss Clinic members: Journal as 1 portion of fresh fruit plus 1 tablespoon nuts

This salad is crunchy thanks to the pears, apples, and celery. The dried fruit and nuts make it festive.

1/2 cup pecan pieces (or substitute walnut pieces)
3 diced pears (such as red Bartlett or Anjou), ripe but still crisp
1 large crisp apple, like Granny Smith or Fuji, diced
1 1/2 cups celery, sliced on a diagonal
1/2 cup dried cranberries (or dried cherries)
1/3 cup Apple Cider Dressing (instructions below)

For Apple Cider Dressing:

 

  • Blend 1 1/2 tablespoons of maple butter (at room temperature) with 1/4 teaspoon ground cinnamon, then stir in 1/4 cup apple cider. If it doesn't blend well, microwave on HIGH briefly, then stir.

 

For salad:

 

  • To toast nuts, add to small nonstick frying pan and cook, stirring often, over medium heat until lightly brown and fragrant. Set aside to cool.
  • Add diced pears and apples, sliced celery, and dried cranberries to serving bowl. Add apple cider dressing; toss gently. Sprinkle toasted nuts over the top and serve.

 

Yield: 8 servings of 3/4 cup each, or 6 servings of 1 cup each

Per serving: 145 calories, 1.5 g protein, 27 g carbohydrate, 5 g fat, 0.4 g saturated fat, 0 mg cholesterol, 3.2 g fiber, 28 mg sodium. Calories from fat: 28%.

Recipe provided by Elaine Magee; © 2006 Elaine Magee.

Winter Crisp

WebMD Weight Loss Clinic members: Journal as 1 portion medium dessert OR 1/2 cup starchy foods with fat + 1 portion fresh fruit

Crisp:
3 cups fresh or frozen raspberries or blackberries (about 1 pound)
3 cups diced pears
2 tablespoons Wondra quick-mixing flour (or 3 tablespoons if using frozen fruit)
2 tablespoons granulated sugar
2 tablespoons Splenda
2 tablespoons liqueur, such as Chambord or Grand Marnier

Topping:
3/4 cup quick oats
6 tablespoons whole-wheat flour
6 tablespoons unbleached white flour
6 tablespoons brown sugar, packed
Scant 1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup less-fat margarine (with 8 grams of fat per tablespoon) or whipped butter
2 tablespoons low-fat buttermilk

 

  • Preheat oven to 350 degrees. Coat a 9 x 9-inch or 8 x 8-inch baking dish with canola cooking spray.
  • Add berries, pears, flour, sugar, Splenda, and liqueur to a large mixing bowl and toss to blend well. Pour into prepared baking dish.
  • Add oats, flours, brown sugar, baking soda, and salt to a large mixing bowl; beat with electric mixer on low speed to combine. Add margarine in chunks and beat on medium speed, cleaning margarine off beaters several times, until a nice crumb has formed. Drizzle buttermilk over the top of oat mixture and blend with mixer just until your crumb mixture has moistened nicely. Add a teaspoon or two more of buttermilk, if needed.
  • Sprinkle oat topping over berry and pear mixture and press down gently. Bake 20-25 minutes or until topping is nicely brown and fruit filling is thick and bubbly.

 

Yield: 9 servings

Per serving: 199 calories, 3 g protein, 37 g carbohydrate, 4.5 g fat, 2 g saturated fat, 8 mg cholesterol, 5 mg cholesterol, 147 mg sodium. Calories from fat: 20%.

Recipe provided by Elaine Magee; © 2006 Elaine Magee.

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