2 thinly sliced, unpeeled apples (Empire, Cortland)
1 cup seedless green or red grapes
1 banana, sliced
1 can (16 oz) pineapple chunks, drained
1 cup cut up cantaloupe
1 kiwi, peeled and sliced
1/4 cup lowfat sour cream or sour cream substitute
1 cup lowfat small curd cottage cheese, creamed
1 cup lowfat vanilla yogurt
1 Tbsp honey
2 tsp lime juice

To make salad, combine first five fruits with a little of the dressing; garnish with slices of kiwifruit. Serve remaining dressing separately. To make dressing, combine sour cream, cottage cheese and yogurt. Mix well. Blend in honey and lime juice.

Fruit: 2
Vegetables: 0
Meat: 1
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.

1. Drain off the juice. Put chunks in a large bowl.
2. Rinse the grapes and drain. Add the grapes to the bowl.
3. Peel the bananas and cut into bite-sized pieces. Add to the bowl.
4. Pour the milk over the fruit. While slowly stirring the fruit mixture, sprinkle in the pudding mix.
5. Let the mixture stand for 5 minutes and serve.
6. Refrigerate leftovers within 2 hours.