Yield: 4 servings
Measure | Ingredient |
---|---|
4 cups | Fruit, see suggestions |
\N \N | GARNISH |
\N \N | Fresh mint leaves OR |
\N \N | Thin strips orange rind OR |
1 tablespoon | Toasted sliced/sliv. almonds |
\N \N | SAUCE |
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