Creamy Fruit Salad

Recipe may vary from photograph. Photo: jupiterimages

Whether you're hosting or attending a Labor Day barbeque, fruit salad is an easy post-BBQ dessert to prepare. Usually, it's also healthy, unless you add to the recipe a lot of sugar, and in this case, cream cheese and sour cream. Janet asked for a rehab of her traditional creamy grape salad, which clocked in at 230 calories and 17 grams of fat (7 grams saturated fat), for only a one-half cup serving!

Recently grapes have been getting a lot of press because of resveratrol, a naturally occurring antioxidant in the grape's skin. Scientists out of Scotland found that resveratrol has anti-inflammatory effects and also may reduce blood clots, which can cause heart attacks and strokes. However, grapes do not contain much fiber and, therefore, may not fill you up as much as berries and other fruits. I swapped out some of the grapes for strawberries and blueberries, not only for fiber, but so we get a variety of vitamins and minerals.

As for the fat content, I used one of my favorite tricks from Simple Recipe Swaps. Instead of sour cream, I substituted Chobani Greek yogurt, which also adds more lean protein to a dish that was previously devoid of any. In addition, I used fat-free cream cheese to cut out most of the saturated fat, which also clogs our arteries. I kept chopped pecans for a crunch, and because they are a good source of monounsaturated (heart-healthy) fat, magnesium and B vitamins.

Prepare or bring this creamy fruit salad to your Labor Day BBQ and everyone will be asking for the recipe. Happy Holiday!


Ingredients:

• 1 cup red seedless grapes
• 1-1/2 cup strawberries, halved
• 1 cup blueberries
• 8 ounces fat-free cream cheese, softened
• 8 ounces nonfat Chobani Greek yogurt
• 1/4 cup white sugar
• 1/2 teaspoon vanilla flavoring
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1 cup pecans, chopped

Instructions:

1. Remove any stems from grapes and berries and wash. Set aside.
2. In a medium-sized bowl, mix cream cheese, Greek yogurt, sugar and vanilla.
3. Fold in fruit mix and pour into a large serving dish. Spread mixture evenly in serving dish.
4. Mix brown sugar with cinnamon and pecans. Sprinkle over top of fruit salad.
5. Place in refrigerator to chill.

Serves: 12

Nutrient content (per 1/2 cup serving):

155 calories, 6 g fat, 0.7 g saturated fat, 17 g carbohydrate, 2 g fiber, 8 g protein

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Readers, I would love to hear from you! Please send me your most favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.