posted by Pat T 07-31-100 1:45 PM
Miami Herald
Sweet Rum Fruit Salad
Serve this over any combination of seasonal fresh fruits. We pooled it in a brandy snifter and topped it with raspberries and blueberries.
1/3 cup brown sugar, packed
2 tsp. Dijon mustard
1/2 tsp. salt
1/3 cup lime juice
1-1/2 Tblsp. dark rum
1-1/2 cups sour cream or plain yogurt
Combine all ingredients in blender or food processor. Blend well. Cover and refrigerate. Makes about 2 cups.
Per tablespoon: 36 calories, 0.4 gram protein, 3 grams carbohydrate, 2 grams fat (1 gram saturated), 56 percent calories as fat, no fiber, 5 milligrams cholesterol, 47 milligrams sodium.
Published Sunday, July 30, 2000, in the Miami Herald.