The first week of any new year typically brings strong resolutions to "eat healthier" for the following 12 months. Consuming more fresh (and less-processed) fruit is often part of achieving this goal.
Fresh fruit is readily available at all Cleveland grocery stores throughout the year. In checking the Giant Eagle circular for this week, a 6 oz. crate of blackberries are priced 2 for 1, Sunkist oranges are 10 for , and pears are .59/pound. A quick check of other local stores produce showed similar deals. You may need to show your store loyalty card to take advantage of these prices. Should you forget to bring it with you, most stores can look up your membership number by entering your phone number.
While this recipe calls for no-fat sour cream, low-fat (or regular) sour cream could be used but this will increase the fat content.
FRESH FRUIT DIP (makes one cup)
1 cup no-fat sour cream
1 Tablespoon frozen orange juice concentrate (direct from the can)
1 Tablespoon honey (can be flavored)
Pinch of cinnamon (not cinnamon sugar)
Put all ingredients in a bowl and mix until combined. Chill 15 minutes.
To serve, place dip in small bowl and serve with fresh strawberries, orange segments, cantaloupe chunks, grapes, sliced apples, and sliced bananas (sprinkle apple slices and banana slices with lemon juice first to keep from browning). This dip works with just about any fresh fruit. Can also be served as a dressing on a fruit salad.
Dip will keep for 7 days under refrigeration. Print
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