2 (1 1/4-lb.) Cornish hens
2 T. Madras curry powder
Vegetable cooking spray
1/2 C. mango chutney
1/4 C. fresh lime juice
3/4 C. coarsely chopped Rome apple
3/4 C. coarsely chopped Anjou pear
3/4 C. coarsely chopped peeled kiwifruit
3/4 C. cranberries

Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450° for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350°, and brush chutney mixture over hen halves. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.
Place 1 hen half and 3/4 C. fruit on each of 4 plates. Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.

Yield: 4 servings
Calories: 264
Fat: 5.1g
Fiber: 4.1g