Yield: 8 servings
Measure | Ingredient |
---|---|
4 mediums | Nectarines; sliced (2 cups) |
¼ cup | Sugar |
½ teaspoon | Ginger |
1 teaspoon | Lemon juice |
3 ounces | Cream cheese; softened |
100 xes | *Calories |
2 xes | *Gm Protein |
16 xes | *Gm Carbohydrate |
1 small | Head lettuce |
2 cups | Fresh raspberries; or halved strawberries |
½ cup | Seedless green grapes; or blueberries |
4 xes | *Gm Fat |
35 xes | *Mg Sodium |
200 xes | *Mg Potassium |
NUTRITIONAL DATA PER SERVING
In medium bowl, combine nectarines, sugar, ginger and lemon juice; toss gently. Cover; refrigerate 1 hour. Drain nectarines, reserving liquid. In small bowl, blend cream cheese and reserved liquid. To serve, line serving bowl with outer lettuce leaves; shred remaining lettuce and place in bowl. Arrange nectarines, raspberries and grapes on shredded lettuce. Serve with cream cheese dressing.
(MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)