Mango-Berry Salad with Ginger Glaze

Ingredients:

• 1/2 cup warm water
• 1/4 cup apricot preserves
• 1 tsp. ground ginger
• 3 cups diced ripe mango
• 2 1/2 cups fresh blueberries
• 1/2 cup fresh raspberries

Makes 6 Servings (1 cup per serving)

1. Stir together water, preserves, and ginger in a small saucepan, mashing large pieces of apricot with fork; bring to boil. Boil, stirring occasionally, until mixture is syrupy, about 6 minutes. Remove saucepan from heat and let cool to room temperature.
2. Combine mango and blueberries in serving bowl; drizzle with apricot glaze and toss until coated evenly. Add raspberries and gently toss to combine.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who says a fruits salad has to be boring? This fruit salad is kicked up a notch with the ginger and my homemade apricot preserves and it is delicious. You can enjoy this Asian fusion salad for breakfast, as a light lunch or for dessert. You can use any kind of berry in this dessert and the salad will be delicious. I highly recommend using sugar free preserves in this recipe so you won't get a sugar high and the only sugar in this salad are the natural sugars from the fruit.