Get Fit Inside and Out With Tina and Bryun

Sweet Potato Fries

Wash and cut sweet potates in small fry-size wedges.  Don’t peel.  (Usually 1 potato/2-3 people)  Coat wedges with light olive oil.  Lay out in one layer on cookie sheet and sprinkle with sea salt.  Broil on High for approx. 7 min.  Turn wedges over (keep in a single layer).  Sprinkle with sea salt again and broil for another 7 min.

Citrus-Almond Grapes

2 c. red seedless grapes

2 c. green seedless grapes

¼ c. orange juice

2 tbsp. Stevia (or raw sugar)

1 tsp. finely grated orange peel

1 c nonfat whipped topping (or fat free vanilla yogurt)

½ tsp almond extract

1/3 c. slivered almonds

In med. serving bowl, mix grapes, orange juice, sugar and orange peel.  Refrigerate for 3 hrs.  In small bowl, stir together whipped topping (or yogurt) and almond extract.  Serve marinated grapes in small cups (or glasses) topped with almond flavored whipped topping (yogurt) and toasted, slivered almonds.

Orange Vanilla Fruit Dip

1/2 c low fat cottage cheese

1/2 c light fat free vanilla yogurt

1 tsp grated orange peel

1/4 tsp of vanilla extract

1/2 c-1 c strawberries

Combine yogurt, cottage cheese, vanilla extract and orange peel in blender or food processer.  Blend on high until smooth.  Serve with strawberries.