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Berries With Orange Honey Yogurt

Ingredients
 

4 cup fruit, see suggestions
1 garnish
1 fresh mint leaves or
1 thin strips orange rind or
1 tbsp toasted sliced/sliv. almonds
1 sauce
1 cup low-fat plain yogurt
1 tsp grated orange rind
1 tbsp orange juice
2 tbsp liquid honey (caution diab)*
1/2 tsp vanilla or almond extract



 
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Preparation
 
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

 

 
Servings:
4


 

 

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