Caribbean Grilled Turkey
Serve with wild rice and a green salad.

Servings: 6

• 1 packageturkey breast tenderloins
• 2 tablespoons peach preserves
• 4 green onions
• 4 garlic cloves
• 1 teaspoon bottled hot pepper sauce
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons lime juice
• 1 teaspoon shredded lime peel
• 1 teaspoon soy sauce

To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the purée. Place tenderloins on rack over medium hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink.

To broil: Spread tenderloins with the purée and place on broiler pan sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush with purée and return to broiler for about 5 minutes. Brush again with purée and broil for another 4 to 5 minutes until tenderloin reaches 170º on meat thermometer.

Per Serving: 169 Calories; 1g Fat (4.9% calories from fat); Trace Saturated Fat; 32g Protein; 6g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 501mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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