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.

1/2 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.

2 navel oranges, peeled, separated into segments
1 apple or pear, diced
1/2 cup halved seedless red or green grapes
1 banana, peeled, thinly sliced
2 Tbsp fresh squeezed orange juice
1/2 cup low-fat granola cereal

In a medium bowl toss together orange half segments, apple, grapes, banana and orange juice. Sprinkle granola over mixture; toss lightly. Serve immediately as dessert, for breakfast topped with low-fat yogurt, or drained over lettuce as a salad.

Fruit: 1
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 cup vertically sliced onion
1 Tbsp olive oil
4 cup napa cabbage cut into 1/2″ slices
2 cup halved seedless grapes
4 dried shitake mushrooms, rehydrated and cut into ½” slices
2 Tbsp chopped fresh basil (2 tsp dried basil may be substituted)
salt and pepper to taste
1/4 cup water
1 tsp cornstarch

Sauté onion in oil until tender. Add cabbage, grapes, mushrooms, basil, salt and pepper and stir-fry until cabbage is crisp-tender. Combine water and cornstarch; mix well and add to grape mixture. Stir-fry about 1 minute or until sauce thickens.

Fruit: 1
Vegetables: 1
Meat: 0
Milk: 0
Fat: 1
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. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
2. Chop the celery into small pieces.
3. Chop the green pepper into small pieces.
4. Peel and chop 1/4 of an onion.
5. Peel and chop half of a cucumber.
6. Chop the apple into pieces. It’s okay to leave the peel on the apple.
7. Cut the grapes in half.
8. Put all the ingredients in a large bowl. Stir together.

Notes: Serve on lettuce, crackers, or bread.