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