Tropical Treats

Now that I'm back from my spring break trip to Hawaii, all I am craving are tropical dishes. The amazing fruits, fish, and flavors that filled my taste buds in Hawaii have been on my mind since the minute I landed back at school. I'm sure everyone loves a healthy and tropical meal, so here are some ways you can bring the tropical islands to your dinner tables!

Tropical Fruit Pops
makes about 12 pops
(34 cals and 8 carbs per pop!)


Ingredients:

• 1 cup guava nectar
• 1 cup unsweetened pineapple juice
• 1 cup fresh pineapple chunks
• 1 cup coarsely chopped or sliced fresh fruit

Directions:

1. In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
2. Add sticks and cover molds. (Or cover each cup with foil; make a small hole in the foil with a knife and insert a wooden stick into each cup through hole.) Freeze about 4 hours or until firm.

Shrimp Cocktail with Tropical Fruit Salsa

makes 6 servings

(140 cals, 23g protein, 6 carb, 2g fat/serv)

Ingredients:

• 24 jumbo shrimp (about 1 1/2 pounds)
• 1 poblano chile, halved and seeded
• 1 jalapeño pepper, halved and seeded
• 1 cup finely chopped peeled mango
• 1 cup finely chopped peeled papaya
• 1/3 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt
• Cooking spray

Directions:

1. Peel and devein the shrimp, set aside.
2. Preheat broiler.
3. Place poblano chile and jalapeño pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop, and place in a bowl. Add mango, papaya, red onion, cilantro, juice, and salt.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 2 1/2 minutes on each side or until done. Place 1/2 cup salsa in center of each of 6 small serving plates; arrange 4 shrimp over salsa.

Tropical Fruits with Pistachios and Coconuts

makes 4 servings

(118 cals, 1 g protein, 24 carbs, 2 g fat)

Ingredients:

• 16 slices ripe mango, pineapple and/or papaya
• 4 teaspoons 'lite' coconut milk
• 2 tablespoons chopped pistachios

Directions:

1. Place fruit slices on a serving platter. Drizzle with coconut milk and sprinkle with pistachios