If made in a 10 x 6-inch baking dish, cut into squares and serve on lettuce-lined plates as a salad, or on plates with a pureed strawberry or raspberry sauce for dessert. The fruit mixture can be spooned into hollowed-out orange halves and frozen. Cut thin slice from bottom of orange halves so they will stand; place in muffin tins to freeze.

Ingredients

  • 1 (8 oz) package fat-free cream cheese
  • 1 cup fat-free sour cream
  • 2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or ⅓ cup Equal® Spoonful™
  • 2 to 3 teaspoons lemon juice
  • 1 cup coarsely chopped fresh or canned peaches
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or unsweetened frozen raspberries or halved or quartered strawberries
  • 1 cup cubed fresh or canned pineapple in juice
  • 1 (11 oz) can Mandarin orange segments, drained
  • 12 pecan halves, optional

Directions

  1. Beat cream cheese, sour cream, Equal® and lemon juice in medium bowl until smooth, then gently mix in fruit.
  2. Spoon mixture into 12 paper-lined muffin cups, or spread in baking dish, 10″ x 6″. Garnish with pecan halves and additional fruit, if desired.
  3. Freeze for 6 to 8 hours or until firm.
  4. Let stand at room temperature for 10 to 15 minutes or until slightly softened before serving.

Food Exchanges: 1 Fruit.

Nutritional Info (per serving):
Makes 12 Servings
Calories:    75
Protein:    5g
Carbohydrate:    14g
Fat:    0g
Cholesterol:    3mg
Sodium:    130mg

Recipe provided courtesy of Cooks Recipes which provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

ADW Diabetes

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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