Fresh Fruit With Gingersnap Cookies
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Nutrition Facts |
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| Makes 8 servings |
| Serving Size: 0.5 cup |
| Amount Per Serving |
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| Calories |
148.9 |
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| Total Carbs |
20.3 g |
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| Dietary Fiber |
2 g |
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| Sugars |
11.4 g |
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| Total Fat |
7.2 g |
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| Saturated Fat |
3.8 g |
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| Unsaturated Fat |
3.4 g |
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| Potassium |
189.8 mg |
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| Protein |
1.8 g |
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| Sodium |
96.8 mg |
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Dietary Exchanges
1 1/4 Fat, 1/2 Fruit, 1 Other Carbohydrate
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| See the Detailed Nutritional Analysis |
| Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. |
| Powered by ESHA |
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Ingredients
1
Peaches, fresh, medium, FDA
, fresh, pitted, sliced
1
medium nectarines
, fresh, pitted, sliced
2
Plums, fresh, medium, FDA
, fresh, pitted, sliced
(Black plums)
1
cup
Blueberries, fresh
1
cup
Cream, light
2
tbsp
brandy
, apricot flavored
(optional)
16
Cookies, ginger snap
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Directions
1 Mix and portion peaches, nectarines, plums, and blueberries onto dessert dishes.
2 Arrange two gingersnaps on each side of the fruit and top with whipped cream.
Additional Information
Drizzle with apricot brandy before topping with whipped cream for an adult luncheon.
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