* Note: Offer an assortment of appleslices, dipped in lemon juice; ripe pear slices, dipped in lemon juice; firm ripe peach or nectarine slices; peeled orange slices; and pitted dried prunes.

Cut the turkey slices into strips about 1/2 by 4 inches.

Wrap the turkey slices around each piece of fruit and arrange on a serving platter atop a bed of flowering kale. Cover and refrigerate until ready to serve.

This recipe yields 45 pieces.

Exchanges Per 2-piece Serving: 1/2 Carbohydrate (Fruit).

Nutrition Facts: 35 calories (9% calories from fat), 3 g protein, trace total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 6 mg cholesterol, 146 mg sodium.