Serves: 4
Total Calories: 76
1. Cut banana in pieces and slice strawberries. Place in a blender container and add food color. Cover and blend until smooth. Sauce can be used immediately or cover and refrigerate up to 1 hour.
2. Just before serving, cut each papaya in half lengthwise remove seeds. Place papaya halves on a dessert plate. Spoon in sauce. Top with honeydew. Garnish with strawberries or mint leaves.
This Papayas Tropicale recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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