Ambrosia for diabetics


1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Pineapple
5 Oranges
2 Apples
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)


Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.

Orange Rice



1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded


In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt.
Cover, microwave on High for 5 minutes.
Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.
Do not uncover the bowl.
Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.
Immediately before serving, fluff with a fork, add orange sections and mix gently.

Makes about 6 (100 calories) servings.

Kiwi and Orange Salad

kiwi and orange salad


1 head of lettuce (medium)
3 kiwi peeled and sliced
2 oranges peeled and sectioned
3 T. apple cider
1 t. lemon juice
Salt and pepper to taste
2 T.olive oil
1 small red onion, sliced into rings


Wash the lettuce and tear into bite-sized pieces and place on a serving platter.
Top the lettuce with the kiwis and oranges placed in a circular pattern.
Combine the vinegar, lemon juice, pepper, salt and oil in a small bowl. Whisk until blended.
Drizzle the dressing over the salad.
Top with the onion rings and serve.

Citrus Salsa

Citrus Salsa

4 Roma tomatoes, red, ripe
2 oranges, large, peeled, diced
1 Vidalia onion, large, chopped
2 jalapeno chile, large, seeded and minced
2 tablespoons lime juice, fresh
1/4 cup orange juice, fresh
3 SPLENDA® Packets
1 tablespoon cilantro, fresh, chopped
1 teaspoon salt


Bring some water to the boil in a small saucepan. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes. Then place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour.

Mix and serve. Refrigerate any unused salsa.