Kiwi with Raspberry Sauce
(makes 6 servings)
1 cup (246 g) fresh raspberries
2 tablespoons fresh orange juice
2 teaspoons cornstarch
4 ripe kiwi
Purée raspberries in a food process or blender. Transfer to a saucepan and stir in orange juice and cornstarch. Bring to a boil, stirring constantly, until slightly thickened. Transfer sauce to a bowl, cover, and chill.
When ready to serve, spoon about 2 tablespoons of the sauce in a decorative pattern on each of 6 dessert plates. Peel kiwi and slice thinly lengthwise. Arrange the kiwi slices on the sauce, overlapping slices to form a fan.
Per serving: 49 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 12 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 202 mg potassium, 0 mg sodium
Diabetic exchanges: 1 carbohydrate (fruit)