Any fresh fruit
2 c. all purpose flour
3 tsp. baking powder
1 sugar substitute
1/8 tsp. salt
1 1/4 c. milk
3 tbsp. vegetable oil
3 egg whites
Vegetable oil for frying

Pineapple or apples should be peeled, cored, and sliced 1/4 inch thick. Pears are best cut in wedges. Peel bananas and slice diagonally in 3 pieces, small clusters of seedless grapes may be dipped and fried. Cut melon 1 inch thick and then in 2-3 inch pieces. Batter will coat about 20 pieces of fruit.

Sift flour, measure and sift into a mixing bowl with baking powder, sugar and salt. Combine milk and 3 tablespoons of oil and stir into sifted dry ingredients. Beat egg whites until stiff but not dry and fold into flour mixture allow to stand 15 minutes before dipping fruits. Drain prepared fruits well on a paper towel. Dip into batter to coat, allow excess to drip off. Drop fruit into heated oil. Fry a few at a time until golden, drain. Serve at once.