Food for Thought
In her book, JJ Virgin’s Sugar Impact Diet (2014 Hachette), the eponymous author, personal trainer and nutrition expert explains how different sugars react differently in the body and outlines the “seven most damaging sugars we eat every day without realizing it.” This recipe is a perfect way to show your loved ones you care about them whenever the occasion calls for a delicious dessert. It’s beautiful to look at, and nutritious and sweet in all the right ways!
“Even kids will enjoy this fruit salad for dessert,” says Virgin. “The rich cherry syrup will satisfy the most incorrigible sweet tooth, but there’s shaved chocolate, just to be sure. And it’s rich in antioxidants . . . almost too good to be true.”
- 1 C fresh blueberries
- 1 C fresh raspberries
- 1 C fresh blackberries
- 1 C frozen dark sweet cherries, thawed
- 1 T water
- 1⁄4 t almond extract
- 1 t monk fruit extract
- 1 oz 85% dark chocolate, shaved
Recipe Key: T = tablespoon; t = teaspoon; C = cup; oz = ounce
Combine the three types of berries in a bowl. Combine the cherries, water, almond extract and monk fruit extract in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally, and cook until the cherries have softened and the liquid has thickened slightly (about 5 minutes). Remove from the heat and let cool 1 minute, then pour over the berries; mix well. Divide the berry mixture among four bowls and sprinkle each with some of the chocolate. Makes four servings.
Per serving: 130 calories; 4 g fiber; 28 g carbs; 18 g sugar; 3.5 g fat, 1.5 g saturated fat, 2 g protein, 0 mg sodium.
Source: Reprinted with permission from JJ Virgin’s Sugar Impact Diet (Hachette 2014).