Vitamin C-packed fruit is perfect for summer
Warm weather is here, and so is the season's delicious bounty of fresh summer stone fruit. Everyone knows fruit is good for you, but did you know peaches, plums and nectarines are good sources of vitamin C?
This summer, bite into a fresh peach, plum or nectarine to get your summer C.
Vitamin C is essential for healthy teeth and gums, aids in the absorption of iron and helps maintain connective tissue health, which is important for defending against infection.
However, the good nutrition news doesn't stop there. In addition to vitamin C, peaches, plums and nectarines also contain potassium and fiber.
Naturally sweet and juicy, peaches, plums and nectarines are the perfect summertime food, from smart snacking to healthy recipes.
For a scrumptious appetizer or satisfying lunch that packs a good-for-you plum punch, try Tarragon Turkey Lettuce Cups with Plums and Toasted Almonds.
It's possible to add more nutrients to your favorite desserts, too. Nectarine Neufchatel Cheesecake is reduced fat, but full of flavor and rich in nectarine nutrients.
Don't forget drinking your fruit counts, too. This simple Peach Pie Smoothie is a tasty twist on a classic that is a wholesome treat any time of day.
2 peaches, pitted and sliced1 cup low-fat vanilla frozen yogurt¼ cup low-fat milk2 teaspoons honey½ teaspoon vanilla extract1/8 teaspoon cinnamon2 vanilla wafer cookies, crumbledPurée all ingredients except cookies in a blender until smooth. Pour into 2 chilled glasses and top with cookie crumbles.
12 ounces Neufchatel cheese at room temperature1/3 cup fat-free plain or Greek yogurt1/3 cup sugar1 teaspoon vanilla extract¼ teaspoon almond extract3 egg whites1 egg1 (6-ounce) ready-to use graham cracker pie crust1 tablespoon honey1 tablespoon fresh lemon juice2 nectarines, pitted and diced2 teaspoons finely chopped fresh mintPreheat oven to 325°F. Beat cream cheese, yogurt, sugar and extracts with electric mixer until smooth. Add egg whites and eggs, beat just until smooth. Pour into crust and bake for 35 minutes or until center is nearly set. Cool on rack, then refrigerate for 3 hours or until well chilled. Whisk together honey and lemon juice in a medium bowl. Add nectarines and mint and toss gently. Just before serving, top each slice with nectarine mixture.
12 ounces extra thick, deli-sliced, low-sodium oven-roasted turkey breast, diced2 plums, pitted and diced½ cup thinly sliced celery¼ cup minced red onion¼ cup light mayonnaise2 tablespoons fat-free plain yogurt1 tablespoon white wine vinegar1 tablespoon finely chopped fresh tarragonSea salt to taste3 tablespoons sliced almonds, toasted12 butter lettuce leavesStir together all ingredients except almonds and lettuce in medium bowl. Cover and refrigerate until ready to serve. Stir in almonds just before serving. Spoon about Z\v cup mixture into each lettuce leaf.
