Monday, November 29, 2010

Pucker Up Winter Fruit Salad with Roasted Cranberries

Many fruits are low carb or moderate carb and winter is the season to take advantage of apples, pears, grapefruits and cranberries. The carb count of this salad is too high for anyone on induction, but would work for maintenance or as a holiday treat.

I'm making it for a dinner party myself.

The recipe uses Splenda Brown Sugar blend as sweetener. I was not sure how the Splenda would work against the natural sweetness of the fruit, but it tasted great.

The colors are richer than Warren Buffet and the flavor is so tart, you'll be in the mood for kissing.


(Serves 4 to 5 people in full 1/2 cup servings)

-2 apples--I used Pink Lady which are sweet and tart
-2 pears
-1 red grapefruit
-1 orange plus its zest
-1 bag fresh cranberries
-1/4 cup Splenda Brown Sugar Blend

(Note: You can use all apples or all pears too if you want.)


1.Zest the orange.

2.Wash the cranberries, tossing any soft ones.

3.Mix Splenda Brown Sugar Blend with crabberries and orange zest.

4.Line a jelly roll pan (because they have sides and you don't want cranberry juice all over the oven, right?) with aluminum foil.

5.Spread cranberries in a single layer across pan and roast at 375F for 15-20 minutes. You'll know they're done when they've split.

6.Cut up your fruit and put in a bowl. For the citrus, cut off the peel and pith--kind of like how chefs supreme segmented fruit, but half-a**ed.

7.Save the orange peel--there's usually some juicy fruit still attached which we can use to juice the salad which prevents the apples and pears from turning brown. In fact, it's a good idea to slice the oranges in such a way so you have some fruit to juice.

If this part makes no sense to you, that's okay. Just skip it, but if you have any extra orange bits that can be juiced on your salad, please do so.

8.Toss everything together, serve, eat and then kiss the person sitting to your left.

1 comment:

  1. I love cranberries.... I just don't anyone to kiss!