Diabetic berries with orange-honey yogurt

Yield: 4 servings

Measure Ingredient
4 cups Fruit, see suggestions
GARNISH
Fresh mint leaves OR
Thin strips orange rind OR
1 tablespoon Toasted sliced/sliv. almonds
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 Submitted By ANNE MARIE CHIAPPETTA On 03-28-95

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