You will need to make this colorful dessert at least 8 hours in advance. If you want to stretch it to serve 12, spoon a half-cup of fat-free vanilla frozen yogurt into each bowl and top each serving with a half-cup of Spiced Fruit.

　　

Ingredients

Serves 8; 3/4 cup per serving

　　1 cup firmly packed light brown sugar

　　1/2 cup sauterne, dry white wine (regular or nonalcoholic), or apple juice

　　1/4 cup cider vinegar

　　10 to 15 whole cloves

　　1/8 teaspoon curry powder

　　2 cinnamon sticks, each about 3 inches long

　　1 15-ounce can sliced peaches in fruit juice, drained

　　1 15-ounce can sliced pears in fruit juice, drained

　　16 to 24 honeydew melon balls, fresh or frozen, or 4 medium kiwifruit, peeled and sliced

　　8 fresh pineapple spears or one 20-ounce can pineapple chunks in their own juice, drained

　　2 to 4 plums, sliced

　　

Step 1

In a medium saucepan, stir together the brown sugar, sauterne, vinegar, cloves, and curry powder. Add the cinnamon sticks. Cook over medium heat for 3 to 5 minutes, or until heated through, stirring frequently.

　　

Step 2

Meanwhile, in a large bowl, stir together the remaining ingredients.

　　

Step 3

Pour the hot syrup over the fruit. Stir well. Let cool at room temperature for 30 minutes. Cover and refrigerate for 8 to 24 hours. Discard the cloves and cinnamon sticks before serving the fruit.

　　

Nutrition information

Step 4

(Per serving)

　　

Step 5

Calories: 222

　　

Step 6

Total fat: 0.0g

　　

Step 7

Saturated: 0.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 0.0g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 25mg

　　

Step 13

Carbohydrates: 54g

　　

Step 14

Fiber: 2g

　　

Step 15

Sugars: 48g

　　

Step 16

Protein: 1g

　　

Step 17

Calcium: 36mg

　　

Step 18

Potassium: 290mg

　　

Dietary Exchanges

Step 19

1/2 fruit

　　

Step 20

2 other carbohydrate

　　American Heart Association Low-Salt Cookbook, 4th Edition