Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 250 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Total Carbohydrate | 64 g |
| Dietary Fiber | 9 g |
| Sugars | 49 g |
| Proteins | 3 g |
| Vitamin A | 15% DV |
| Vitamin C | 190% DV |
| Calcium | 6% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 4.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Peeled and sliced tart apples (about 2 medium apples) | 2 cups |
| Pitted prunes (about 9 ounces) | 1½ cups |
| Orange juice | 1½ cups |
| Honey | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Cinnamon | ½ tsp |
| Navel oranges, peeled and cut into segments | 2 |
| Pink grapefruit, peeled and cut into segments | 2 |
| Mint sprigs for garnish |
Directions
- In a 2-3 quart saucepan combine apples, prunes, and orange juice.
- Bring to boil, reduce heat, and simmer until apples are tender but not soft, about 10 minutes.
- Remove from heat. Stir in honey, juice, and cinnamon.
- Cool, cover, and chill.
- Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.
Diabetic Exchange
Fruit: 4; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.