Cook grits according to box directions (using milk as the liquid and adding butter, sugar and salt.) Refrigerate until firm and cut into desired shape. In a saute pan melt butter until it turns slightly brown, add fruit and saute for 2 minutes. Add syrup and allow to reduce about 2 minutes until it thickens slightly. Pour over arranged grits. Garnish with powdered sugar and mint. This recipe yields 6 to 8 servings. Source: "CHEF DU JOUR - (Show # DJ-9398) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - email@example.com" Recipe by: Deborah Stanton
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 71 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 56.9mg||2 %|
|Potassium 166.2mg||4 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 17.9g|
|Protein 0.6g||1 %|
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Calories per serving: 143
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