Rainbow Fruit Salad
Low Fat Recipe
Rum emulsion delicately flavors this medley of fresh fruit in a succulent Rainbow Fruit Salad.
6 cups fresh fruit, such as grapes,
melons, blueberries, strawberries, raspberries, etc.
1/4 cup confectioners sugar
1 tablespoon rum emulsion
Combine fruit, confectioners sugar, and rum emulsion.
Serve chilled, with a dollop of sour cream if desired. Low fat or non fat Cool Whip is good, too.
You can substitute rum extract in place of the rum emulsion; however, this may not lend as much rum flavoring as the emulsion. For flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
Recipe makes 12 servings
Serving size: 1/2 cup
Calories: 75; Fat: 3g; Protein: 1g; Carbohydrate: 12g; Cholesterol: 5mg; Sodium: 9mg