2 pounds cantaloupe, peeled and chopped
1 Tbsp lemon juice, freshly squeezed
3/4 cup sparkling apple juice
1 cup raspberries
Mint sprigs

Purée cantaloupe with lemon juice in a blender until very smooth, about 2 minutes. Stir in juice, season with salt. Ladle into serving bowls and garnish with mint sprigs and fresh raspberries. Serve immediately.

Fruit: 2
Vegetables: 0
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1/2 cup diced apple, unpeeled
1/2 cup sliced banana
1/2 cup grapefruit sections, cut up
2 Tbsp grapefruit or pineapple juice
1/3 cup halved grapes
1/3 cup pineapple tidbits, juice-packed, drained

Mix apple, banana, and grapefruit sections with juice to prevent darkening of apple and banana. Add grapes and pineapple and chill. (Fresh fruits in season may be substituted, as desired.)

Fruit: 2
Vegetables: 0
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1 head romaine lettuce
1 head Belgian endive
1 cup fresh mint leaves
2 large oranges
2 ugli fruit
1/2 cup pineapple juice
3 Tbsp freshly squeezed lemon juice
3 Tbsp sugar
1/8 tsp salt
1/2 tsp ground cinnamon
3 Tbsp walnut oil
1/2 cup golden raisins
1/3 cup chopped walnuts or macadamia nuts, toasted
1/3 cup slivered almonds, toasted

Wash and dry lettuce, endive, and mint; set aside in a large bowl. Peel oranges and ugli fruit, removing all the pith. Divide into segments and place in a bowl. In a small bowl, combine the pineapple juice, lemon juice, sugar, salt, cinnamon, and walnut oil. Mix well; set aside. Toss the chilled greens with the dressing to taste. Place greens on a large platter and top with orange and ugli fruit segments, raisins, and nuts.

Fruit: 1
Vegetables: 1
Meat: 0
Milk: 0
Fat: 3
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

4 cups small cauliflower florets
2 cloves garlic, minced
1 tsp olive oil
2 Tbsp apple juice
1 Tbsp fresh parsley
1 Tbsp red wine vinegar
1-1/2 tsp paprika
1/8 tsp salt

In a large saucepan with steamer rack, steam cauliflower over boiling water covered for about 8 minutes or until crisp-tender. Meanwhile, using a small saucepan prepare sauce. First cook garlic in hot oil for 30 seconds. Remove from heat; stir in apple juice, parsley, vinegar, paprika, and salt. Cook sauce until heated. Transfer cauliflower to a serving dish. Pour sauce over the hot cauliflower. Toss to coat.

Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

1 Tbsp vegetable oil
3 cups celery cut into 1/2″ pieces
1 cup sweet red bell pepper, cut into 1/2″ pieces
3/4 cup onion, cut into 1/2″ pieces
2 tsp curry powder
1-1/2 cup peeled and cored ripe pears cut into 1-1/2″ pieces
3/4 cup apple juice
1/2 tsp salt
2 cups steamed brown rice (3/4 cup uncooked)

In a large skillet heat oil until hot. Add celery, red pepper and onion; cook and stir until barely crisp-tender, about 5 minutes. Add curry powder; cook 1 minute. Add apple juice, pears and salt; simmer, covered, until vegetables and pears are tender, 2 to 3 minutes. Stir in steamed rice.

Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.