The fruits suggested are not only lower in sugar overall, they are also low fructose fruits and full of valuable fiber and antioxidants, which make them an ideal choice for a healthy heart, weight and body.
– 1-cup fresh fruit, diced
– Choose one or more of the following: apricots, cantaloupe, raspberries, kiwi, blackberries, cherries and/or strawberries.
– 4 tbsp canned coconut milk
– Use a canned, full-fat, organic, expeller pressed, unsweetened, first pressed. Look for Thai Kitchen for example in the Asian food section at the grocery store. It will be similar in texture to whipped cream.)
– Stevia liquid to taste (recommend Stevita brand stevia)
Dice fruit and divide into two servings. Open the can of coconut milk. Do not stir or shake or mix the contents. The coconut crème will be on top, the coconut water on the bottom. Skim off 4 level tablespoons of coconut crème into a small bowl and combine it with 1-3 drops of liquid stevia and stir. Adjust sweetness to taste. Divide the crème evenly between the two fruit servings. The crème can be blended with the fruit or placed on top of the fruit as a dollop andsprinkled with chopped nuts or shaved 60% or higher dark chocolate for added flair. (2 Servings)
Contributed by Nancy Mehlert, M.S.