Tropical Fruits with Pistachios & Coconut
Luscious tropical fruit topped with creamy coconut milk and crunchy pistachios is a simple yet delicious dessert.
From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings
Active Time: 10 minutes
Total Time: 10 minutes
- 16 slices ripe mango, pineapple and/or papaya
- 4 teaspoons “lite” coconut milk
- 2 tablespoons chopped pistachios
- Place fruit slices on a serving platter. Drizzle with coconut milk and sprinkle with pistachios.
Nutrition Per serving:
124 calories; 7 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 3 g protein; 2 g fiber; 17 mg sodium; 164 mg potassium.
Nutrition Bonus: Vitamin C, beta carotene, fiber.
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat