Diabetic Recipes
Prunes Poached in Red Wine and Lemon
(makes 12 servings)
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3
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cups (720 ml) tasty, not too tannic, red wine such as an Italian Merlot or a lighter
vintage Merlot from a good California producer
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2
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tablespoons (30 ml) honey
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12
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2-inch (5-cm) strips of lemon zest
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grated lemon zest for garnish
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- In a large saucepan, heat the wine, brandy, honey, lemon zest, and cinnamon sticks to the
boiling point. Add the prunes and again bring to a boil. Reduce heat and simmer for 10
minutes. Remove from heat and let prunes stand in the wine mixture until ready to serve. Do
not chill.
- When ready to serve, place 3 prunes in each of 12 stemmed dessert dishes. Drizzle 1 1/2
tablespoons (22.5 ml) of the wine liquid over the prunes. Top each serving with a sprinkling
of grated lemon zest.
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Per serving:
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81 calories (1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 17
g carbohydrate, 2 g dietary fiber, 0 cholesterol, 2 mg sodium
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Exchanges:
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1 fruit
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Note: If you and/or your doctor object to your cooking with wine or other forms of alcohol,
substitute bunches of fresh green and red grapes for the prune dessert. Remember 15 grapes =
1 carbohydrate (1 fruit) exchange.
