This is a very refreshing, low-calorie dessert that comes from the kitchen of Hans Peter Vadat at the Hotel Nassauer Hof in Wiedbaden, Germany.
- Any 3 or 4 of the following fruits:
- 2 large ripe mangoes, peeled and pitted
- 2 large ripe papayas, peeled and seeded
- 4 ripe kiwis, peeled and seeded
- 3 apples, peeled, cored, and poached until tender
- 3 ripe bananas, peeled
- 3 ripe pears, peeled and cored
- 3 cups berries (strawberries, blueberries, or raspberries)
- Fresh lemon juice
- 6 whole berries, for garnish
Choose 3 or 4 fruits that contrast in color, such as mangos, pears and strawberries.
In the container of a food processor or blender, separately puree each type of fruit until it is smooth. Wash out the container between fruits. If apples, bananas, or pears are used, add 1 teaspoon of lemon juice to the fruit while pureeing to prevent discoloration.
Place about 1/4 cup of each fruit puree side by side in a shallow, single-serving dish. Lightly tap the bottom of each dish to settle the purees. With a knife or a chopstick, swirl the fruit purees into a colorful pattern. Garnish each serving with a whole berry.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
163 calories; 1g total fat; 0mg cholesterol; 2mg sodium; 42g carbohydrates; 5g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.