*Rum-Infused Tropical Fruit with Coconut

This refreshing, light dessert tastes sinfully delicious, yet is alcohol-free. Use a knife to cut the peel off the orange, so that all the pith is removed. Canned mandarin oranges can be used in place of the fresh orange.


2 tablespoons sugar

2 tablespoons Splenda

1/4 cup water

2 tablespoons fresh lime juice

3/4 teaspoon rum extract

4 kiwi, peeled and quartered

1 mango, peeled and cubed

1 medium orange, peeled, quartered, and cubed

2 teaspoons sweetened coconut flakes



1) Place sugar, Splenda, and water in a small saucepan and heat over medium heat until sugar and Splenda dissolve, stirring occasionally. Remove from heat and allow to cool until warm. Add lime juice and extract.

2) Place fruit in a bowl and pour sugar mixture over fruit. Refrigerate for 30 minutes to 1 hour to allow rum flavors to blend with fruit.

3) Divide fruit mixture evenly between two glass serving bowls. Top with 1 teaspoon of coconut each. Serve. Makes 2 servings.

Nutritional Analysis per serving: 258 Calories; 6 percent fat (1.7 grams); < 1 gram saturated fat; 4 percent protein; 90 percent carbohydrate; 9.1 grams fiber.


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