Simple Fat-Free Fruit Dessert


Fruit for dessert is traditional for the Italians. Something about the enzymes in fresh fruit that aid in the digestion of the main meal filled with carbos, meats and fats. I like it for breakfast or lunch or evening snack. You pick. Of course you’re going to get the sweet with it, which means a little jam and maple syrup, but when paired with the fresh fruit it’s like the fresh is simply sweeter.

Go ahead impress your guest with something fresh, crisp, soft and sweet!

Makes as many as you like

honey crisp apples, washed cored and cut into bite-size – keep the skins on

banana, peeled and sliced

100% pure maple syrup

Bonne Maman Apricot Preserves

1- Pile the cut fruit into dessert cups.

2- Top each with 2 teaspoons maple syrup and 2 teaspoons apricot preserves.

3- Serve.

Notes: Bonne Maman Preserves come in other flavors too: blueberry, peach and fig were the ones I tried and I loved them all. They are gift-worthy they’re that good. Tie a ribbon around the top and make somebody happy. Made in Belgium. Thank you Belgium.

Tip: Sometimes when I crave a little sweet, I dip into the preserves. One teaspoon is all it takes to satisfy the craving and put a smile on my war-weary mind.

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