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Apple jelly lightly glazes this bright medley of fresh and frozen fruits. "Since I'm diabetic, I use either low-sugar or sugar-free jelly, then add a packet of artificial sweetener before I serve it," says Janet Doherty of Belpre, Ohio. "No one suspects the substitution."
This recipe is:
Nutritional Analysis: One 3/4-cup serving (calculated without yogurt and almonds) equals 80 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.
Originally published as Delightful Fruit Compote in
May/June 2003, p12
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