Berries with orange-honey yogurt

Yield: 4 servings

Measure Ingredient
4 cups Fruit, see suggestions
Fresh mint leaves OR
Thin strips orange rind OR
1 tablespoon Toasted sliced/sliv. almonds
1 cup Low-fat plain yogurt
1 teaspoon Grated orange rind
1 tablespoon Orange juice
2 tablespoons Liquid honey (caution diab)*
½ teaspoon 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.

¼ recipe = 126 calories, 2 fruit + ½ 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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