Chicken And Fruit Kabobs With Mustard Leek Sauce

1 lb breast

-boneless and skinless 2 Bananas, small

3 Peaches, medium; pitted

3 Plums, medium; pitted

Vegetable cooking spray Curry powder

-MUSTARD-LEEK SAUCE

- 1 c Leeks, chopped

-or green onions and tops 2 ts Olive or vegetable oil

1 c broth

3 tb Dijon-styly mustard

2 ts Distilled white vinegar

1/4 ts Curry powder

1/4 ts Pepper

1 tb Cornstarch

2 tb Water, cold

2 tb NutraSweet

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chickenand fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkly lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over. MUSTARD-LEEK SAUCE: Saute leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet. Makes about 1 1/2 cups.

Nutritional Info: makes 4 entree or 8 appetizer servings. Serving size: 2 kabobs with 3 tb of sauce. CALORIES: 180 SATURATED FAT: <1g PROTEIN: 14g CHOLESTEROL: 32mg CARBOHYDRATES: 25g FIBER: 3g TOTAL FAT: 4g SODIUM: 208mg DIABETIC FOOD EXCHANGE: 1 1/2 lean meat, 1 fruit, 1/2 starch