Yield: 2 Servings
|2 tablespoons||Chopped fresh mint leaves; (optional)|
|2||Fresh mint sprigs; (optional)|
|1||Container; (8-ounce) low-fat vanilla yogurt|
|8||Medium-size strawberries; stemmed and halved|
|2||Kiwi; peeled and quartered|
|1 small||Banana; peeled and quartered|
In blender, combine yogurt, strawberries, kiwi, banana, chopped mint, and honey; puree to a smooth consistency. Divide between two eight-ounce glasses and garnish, if desired, with mint sprigs. Refrigerate until serving.
Nutrition information per serving: protein: 7 grams; fat: 2 grams; carbohydrates: 39 grams; fiber: 5 grams; sodium: 85 milligrams; cholesterol: 7 milligrams; calories: 196.
Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@...> on Apr 29, 1998