Fresh Persimmons with Apricot Dessert Topping the Editors of Publications International, Ltd.
Makes 4 servings
|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|
- Slice persimmons and mangos into medium bowl. Toss with lemon juice; set aside.
- 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.
- Arrange persimmon and mango slices on platter. Serve with apricot topping.
|Calories from Fat||22 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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