Friday, March 5, 2010
The weather here in Phoenix has been absolutely gorgeous, sunny and mid-70's. I want to be outside all the time. Also as a result of the warmer temps, my body has moved on from craving warm soups and stews and hot tea. It's just not that cold anymore! (Not that it ever was THAT cold, compared to our friends that had snowstorm after snowstorm!)
Fruit salad fills the meal bill perfectly. I don't have to spend a lot of time in a kitchen getting warm over a stove or oven - you know when it's 110 degrees here, that's the last place I want to be! I made a fruit salad a few nights ago just with stuff I had on hand - no special trip to the store - and thought it was so yummy I had to share this quick, light, healthy recipe.
Hmmm . . . don't have a name for this recipe . . . but here goes anyway!
1 small banana, sliced
1 small fuji apple (or any sweet apple I'm sure would work), chopped
2 heaping tablespoons Ricotta cheese
1 tablespoon Agave nectar
1-2 tablespoons shredded coconut, toasting optional
Combine the first 3 ingredients, stirring to coat the banana and apple with the Ricotta. Drizzle with the Agave nectar and top with the toasted coconut.
The coconut was leftover from a previous dessert. I toasted it by preheating the oven to 350 degrees. I spread the shredded unsweetened coconut on a cookie sheet. Then, I baked the coconut just for about 3-4 minutes until golden brown. I let it cool a little before handling.
Voila! There is a very tasty, easy, quick, simple and healthy fruit salad to whip up on a night or afternoon when you'd rather be outside playing. The Ricotta cheese is made with skim milk, so less fat, and the Agave nectar is supposed to have a lower glycemic index than sugar, so you don't have the highs and lows associated with sugar.
Alright, back outside to play some tennis I go!! :-)