Fruit salad in an orange bowl

This is a cute and decorative idea for serving a light fruit salad to guests at a party or as a snack at home.  It is very easy and does not require a great amount of preparation.  I used kiwis, red grapes, watermelon, blackberries, cantaloupe, and unsweetened coconut for a tropical flair.  This recipe yields 2 servings at approximately 190 calories per serving depending on the variety of fruit used.

Fresh fruit salad in an orange bowl
2 large oranges
2 kiwi, cut into slices and quartered
1 cup of assorted chopped fresh fruits including:
Red grapes
blackberries
cantaloupe
watermelon
pineapple
green grapes
pineapple

Shredded unsweetened coconut
1 teaspoon honey, or according to taste
Fresh mint leaves for garnish

Slice the top off of both of the oranges.

Remove the pulp from each orange and place the orange sections with the other chopped fruit in a separate bowl.

Slice the kiwi into individual slices and then quarter.

Combine all of the fruit in a bowl and add a few sprinkles of shredded unsweetened coconut.  Add 1 teaspoon of honey, or according to taste.  Stir until combined.

Slice the bottom of each orange so it is level and can be used as a fruit bowl.  Add the fresh fruit mixture equally to each orange and garnish with fresh mint leaves.

Enjoy!

Pumpkin Whole Wheat Pancakes

I love the fall season and the flavor of pumpkin and spice.  I came up with a recipe for pumpkin pancakes using whole wheat pastry flour instead of white flour.  I found that by using whole wheat pastry flour mixed with oat bran I was able to achieve a lighter texture and the taste I was hoping for.  This recipe yields about 5 servings at 345 calories per serving.

Whole Wheat Pumpkin Pancakes
1 1/4 cups 1% milk (or preferred milk)
2 eggs
3/4 cup solid pack pumpkin
2 teaspoons vanilla
2 Tablespoons vegetable oil
3/4 cups whole wheat pastry flour
3/4 cup oat bran (I used Bob's Red Mill)
1 Tablespoon baking powder
2 Tablespoons sugar or preferred sweetener
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans

In a separate bowl combine milk, eggs, solid pack pumpkin, vanilla and vegetable oil and whisk until smooth.

Whisk together dry ingredients including whole wheat pastry flour, oat bran, baking power, sugar or preferred sweetener, nutmeg, ginger, cinnamon, ground cloves, salt and chopped pecans.

Fold mixture into dry ingredients and stir together to combine.

Preheat griddle at a low temperature and spray or grease surface to prevent batter from sticking.  Add 1/4 cup batter or to preferred size.

Cook until bubbles form on the surface and flip when the edges are dry.

Place on a serving plate and serve immediately.

Top with additional pecans if desired.  Enjoy!!