Fresh Persimmons with Apricot Dessert Topping


Makes 4 servings


8 medium persimmons
2 mangoes or 4 peaches, peeled and pitted
1 teaspoon lemon juice
1/3 cup reduced-fat soft cream cheese
2 tablespoons no-sugar-added apricot preserves
1 tablespoon fat-free (skim) milk
1/2 teaspoon lime juice
1/4 teaspoon grated lime peel
1/3 cup thawed frozen reduced-fat nondairy whipped topping


  1. Slice persimmons and mangos into medium bowl. Toss with lemon juice; set aside.
  2. Combine cream cheese and preserves in small bowl with wire whisk until smooth. Stir in milk, lime juice and lime peel. Fold in whipped topping.
  3. Arrange persimmon and mango slices on platter. Serve with apricot topping.

Nutritional Information

Calories 200
Calories from Fat 22 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Carbohydrate 40 g
Fiber 3 g
Protein 3 g
Sodium 303 mg

Dietary Exchange

Fruit 2-1/2
Fat 1

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