How To make Chicken and Fruit Kabobs with Mustard Leek Sauce

1 lb Chicken 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 Chicken 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