Berries with orange-honey yogurt
4 c Fruit, see suggestions
GARNISH
Fresh mint leaves OR
Thin strips orange rind OR
1 tb Toasted sliced/sliv. almonds
SAUCE
1 c Low-fat plain yogurt
1 ts Grated orange rind
1 tb Orange juice
2 tb Liquid honey (caution diab)*
1/2 ts vanilla or almond extract
Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple,
cantaloupe or honeydew Spring: strawberries, stewed rhubarb Summer:
raspberries, blackberries, blueberries Fall: peaches, plums, grapes
Combinations: grapes & melon, melon & blueberries, blackberries &
sliced peaches, raspberries & blueberries, strawberries & kiwi,
bananas & kiwi or sliced oranges.
*Diabetic caution: honey has more carbohydrates than sugar.
Quantity of honey could likely be reduced. Recipes in this book tend
to be sweeter than necessary for a person used to low-sugar recipes.
Mix sauce ingredients in a bowl. Wash berries & hull. Slice if fruit
pieces are large.
Either mix fruit with sauce, cover and refrigerate for 1 hour, or at
serving time spoon fruit into individual bowls or stemmed glasses and
pour sauce over. Garnish each serving.
1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate,
good fiber.
Adapted from The Lighthearted Cookbook by Anne Lindsay 1988 Shared
but not tested by Elizabeth Rodier, March 94
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