Yield: 4 servings
|4 cups||Fruit -- see suggestions|
|Fresh mint leaves OR|
|Thin strips orange rind OR|
|1 tablespoon||Toasted sliced/slivered|
|1 cup||Low-fat plain yogurt|
|1 teaspoon||Grated orange rind|
|1 tablespoon||Orange juice|
|2 tablespoons||Liquid honey (caution|
|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 Recipe By : Adapted from The Lighthearted Cookbook From: Marjorie Scofield Date: 06-06-95 (159) Fido: Cooking