Cinnamon Glazed Fruit

Cinnamon Glazed Fruit takes about 23 minutes from beginning to end. This recipe serves 4. This beverage has 17308 calories, 140g of protein, and 30g of fat per serving. For $269.07 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. 12 people have made this recipe and would make it again. Head to the store and pick up orange zest, fresh fruit, fresh mint leaves, and a few other things to make it today. It is brought to you by MotherThyme.com. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. Similar recipes are Cinnamon-glazed Fruit Kabobs, Fruit Salad with Creamy Glazed Dressing {My Favorite Fruit Salad}, and Ginger Glazed Fruit.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 8 minutes

 

Ingredients:

2 tablespoons I Can't Believe It's Not Butter!® Spread, melted

32 (1-in. pieces) assorted fresh fruit, (such as bananas, pineapple, strawberries and peaches)

1 tablespoon chopped fresh mint leaves

½ teaspoon ground cinnamon

½ teaspoon orange zest

Equipment:

bowl

grill pan

frying pan

grill

Cooking instruction summary:

Add fruit to a medium bowl.Combine I Can't Believe It's Not Butter! Spread and cinnamon in small bowl. Pour half the mixture over fruit and gently toss to coat.Add fruit to a grill pan and grill, turning occasionally, until fruit softens and grill marks begin to appear, about 5 minutes. Alternatively you can saut fruit in a large skillet over medium heat.Stir orange zest into remaining cinnamon mixture. Pour over grilled fruit and sprinkle with chopped mint.Serve alone or add to serving cups and dollop with yogurt or whipped cream.

 

Step by step:


1. Add fruit to a medium bowl.

2. Combine I Can't Believe It's Not Butter!

3. Spread and cinnamon in small bowl.

4. Pour half the mixture over fruit and gently toss to coat.

5. Add fruit to a grill pan and grill, turning occasionally, until fruit softens and grill marks begin to appear, about 5 minutes. Alternatively you can saut fruit in a large skillet over medium heat.Stir orange zest into remaining cinnamon mixture.

6. Pour over grilled fruit and sprinkle with chopped mint.

7. Serve alone or add to serving cups and dollop with yogurt or whipped cream.


Nutrition Information:

Quickview
17307k Calories
139g Protein
30g Total Fat
4448g Carbs
100% Health Score
Limit These
Calories
17307k
865%

Fat
30g
47%

  Saturated Fat
3g
19%

Carbohydrates
4448g
1483%

  Sugar
3415g
3795%

Cholesterol
0.0mg
0%

Sodium
1518mg
66%

Get Enough Of These
Protein
139g
279%

Fiber
485g
1943%

Vitamin A
91671IU
1833%

Vitamin K
1395µg
1329%

Copper
22mg
1138%

Vitamin C
668mg
810%

Potassium
27015mg
772%

Vitamin B3
118mg
595%

Iron
94mg
523%

Vitamin B2
7mg
429%

Manganese
8mg
414%

Magnesium
1518mg
380%

Phosphorus
3642mg
364%

Vitamin B6
4mg
243%

Vitamin B1
3mg
243%

Zinc
27mg
182%

Calcium
1523mg
152%

Folate
608µg
152%

Vitamin B5
12mg
124%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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