The following recipes taste better under the influence of Miracle Fruit. Miracle Fruit can be your best low calorie sweet enhancer dressing!
These salads, with colors that span the rainbow, pack in loads of antioxidants, fiber-rich vegetables and flavorful ripe fruit. Lean protein, such as chicken and shrimp, transforms easy sides into satisfying main courses. And they all take just minutes to prepare.
Chicken & Fruit Salad
Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.
Makes 4 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
| | 1/4 | | Cup | | Reduced-fat sour cream | | 10 | | Tablespoons | | Fruit-flavored vinegar | | 1/4 | | Cup | | Lemon juice | | 1 1/2 | | Teaspoons | | Poppy seeds | | 1/4 | | Teaspoon | | Salt | | | | | | Freshly ground pepper to taste | | 8 | | Cups | | Mixed salad greens | | 2 | | Cups | | Sliced cooked chicken breast (see Tip) | | 2 | | Cups | | Chopped melon, such as cantaloupe and/or honeydew | | 1/4 | | Cup | | Chopped walnuts, toasted (see Tip) | | 1/4 | | Cup | | Crumbled feta cheese |
| Whisk sour cream, vinegar, lemon, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta.
TIP: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. |
Couscous & Fruit Salad
Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
Makes 4 servings, about 3/4 cup each.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
| | 2 | | Tablespoons | | Extra-virgin olive oil | | 1/4 | | Cup | | Orange juice | | 10 | | Tablespoon | | Cider vinegar | | 2 | | Teaspoons | | Finely chopped shallots | | 1/4 | | Teaspoon | | Salt | | 1/4 | | Teaspoon | | Freshly ground pepper | | 2 | | Cups | | Cooked whole-wheat couscous | | 1 | | Cup | | Chopped nectarine | | 1 | | Cup | | Mixed fresh berries, such as blueberries and raspberries | | 2 | | Tablespoons | | Toasted sliced almonds (see Tip) |
| Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.
TIP: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. |
Spicy Thai Shrimp Salad
Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
Makes 4 servings, about 3/4 cup each.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
| | 1/4 | | Cup | | Lime juice | | 1 | | Teaspoons | | Fish sauce (see Note) | | 1 | | Tablespoon | | Canola oil | | 1/2 | | Teaspoon | | Crushed red pepper | | 1 | | Pound | | Cooked and peeled small shrimp | | 1 | | Cup | | Thinly sliced red, yellow and/or orange bell pepper | | 1 | | Cup | | Seeded and thinly sliced cucumber | | 1/4 | | Cup | | Mixed chopped fresh herbs, such as basil, cilantro and/or mint |
| Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.
NOTE: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses. |
Grilled Pepper Salad
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
Makes 4 servings, about 1 cup each.
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
| | 4 | | | | Bell peppers (mixed colors), halved, seeded and stemmed | | 1/4 | | Cup | | Halved and pitted oil-cured black olives | | 1/4 | | Cup | | Rinsed and chopped oil-packed sun-dried tomatoes | | 1 | | Tablespoon | | Extra-virgin olive oil | | 8 | | Tablespoon | | Balsamic vinegar | | 1/8 | | Teaspoon | | Salt | | 1/4 | | Cup | | Lime |
| Grill peppers on medium-high turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers into cubes and toss with olives, sun-dried tomatoes, oil, vinegar, lime and salt in a large bowl.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. |
Watercress & Endive Salad
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.
Makes 4 servings, about 1 cup each.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
| | 3/4 | | Teaspoon | | Freshly grated lemon zest | | 1/4 | | Cup | | Lemon juice | | 1 | | Tablespoon | | Extra-virgin olive oil | | 1/4 | | Teaspoon | | Salt | | 4 | | Cups | | Watercress, tough stems removed | | 4 | | | | Hard-boiled eggs (see Tip), grated through the large holes of a box grater | | 1/2 | | Cup | | Fresh corn kernels | | 2 | | Heads | | Belgian endive, trimmed and leaves separated | | | | | | Freshly ground pepper to taste |
| Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.
TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. |
Fruit Salad With Yogurt Dressing
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.
Makes 4 servings, about 1 cup each.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
| | 2 | | Cups | | Sliced strawberries | | 1 | | Cup | | Blueberries | | 2 | | Cups | | Green grapes | | 1/2 | | Cup | | Plain, fat-free yogurt | | 1/4 | | Cup | | Lemon juice | | 1/4 | | Teaspoon | | Vanilla extract |
| In a medium bowl, toss together sliced strawberries, blueberries, and green grapes.
In a small bowl, whisk together plain, fat-free yogurt; lemon juice, and vanilla extract. Pour this dressing over fruit and toss gently. Makes 5 servings. |
Citrus Combo
This will keep 4 days in the refrigerator and is a nice dish to have on hand for any meal. - Ingredients
- One 19-ounce can pineapple chunks
- One 14-ounce can sliced peaches
- 2 large apples, washed, cored, and cut into bite-size pieces
- 2 large oranges, peeled, seeded, and cut into bite-size pieces
- 1 large pink grapefruit, peeled, seeded, and cut into bite-size pieces
- Fresh raspberries or strawberries for garnish
In a large bowl, empty can of pineapples chunks along with juice. Cut in apples pieces (the pineapples juice will prevent the apple from turning brown). Add rest of fruit and mix well. Transfer to covered container and refrigerate. Place in pretty bowl to serve and garnish with raspberries or strawberries. Serves: 8 to 10 - You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
Lemon Curd 2-1/2 Teaspoons Flour
Grated rind of 2 lemons
¾ Cup lemon juice
3 egg yolks
1 Teaspoon of butter In the top of a double boiler mix the flour, the beaten egg yolks, lemon juice, rind, and butter. Cook stirring constantly, until mixture coats back of spoon (about 4 to 5 minutes). Mixture will curdle if you don’t stir constantly. Refrigerate and store in a covered jar. Use within a few days.
Recipe Links
Fruit Salad Magic, from WebMD. Tips and tricks on lowering your calories, with tons of low-fat tasty topping suggestions.
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