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Almost any type of fruit will work in this recipe. The first time I made it, I just used the fruits I had on hand in my refrigerator.
This recipe is:
Nutritional Facts 1 serving (1/2 cup) equals 63 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Four-Fruit Salad in
September 2002, p49
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