Yield: 4 servings
|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 Submitted By ANNE MARIE CHIAPPETTA On 03-28-95