Fish and Fruit Salad with yogurt Dressin
Recipe for Tuesday, 8/29/00
Fish and Fruit Salad with Yogurt Dressing
4 servings/Serving size: 1/4 recipe
Energy-saving tip: Save cooking liquid for fish chowder or something that calls for fish stock.
1 lb white fish, fresh or frozen
2 cups assorted fresh fruit (strawberries, grapes, and melon work well)
1/3 cup sliced celery
2 Tbsp lite mayonnaise
1/3 cup low-fat lemon-flavored yogurt
2 scallions, thinly sliced
12 tender lettuce leaves
1.Steam or poach fish until just cooked. It will be white all the way through and flake easily.
2.Drain well and chill. Flake into chunks.
3.Combine with fruit and celery.
4.Combine mayonnaise, yogurt, and onions. Pour over fish mixture and stir gently.
5.Refrigerate until ready to serve. Serve on lettuce.
Exchanges:
Lean Meat Exchange -- 4
Fat Exchange -- 1
Fruit Exchange -- 1
Calories -- 192
Calories from Fat -- 19%
Total Fat -- 4g
Saturated Fat -- 1g
Cholesterol -- 51mg
Sodium -- 152mg
Carbohydrate -- 14g
Dietary Fiber -- 2g
Protein -- 26g
copyright 2000 American Diabetes Association
For diabetes information, call 1-800-DIABETES or visit our web site at www.diabetes.org.
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