Berries with Orange-Honey Yogurt
Author: Kitchens
  • 4 Cups fruit, see suggestions
  • Garnish:
  • 1 fresh mint leaves or
  • 1 thin strips orange rind or
  • 1 Tablespoon toasted sliced / slivered almonds
  • Sauce:
  • 1 Cup low-fat plain yogurt
  • 1 teaspoon grated orange rind
  • 1 Tablespoon orange juice
  • 2 Tablespoons liquid honey (caution diabetics)*
  • 1/2 teaspoon vanilla or almond extract
  1. Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple, cantaloupe or honeydew Spring: strawberries, stewed rhubarb
  2. Summer: raspberries, blackberries, blueberries Fall: peaches, plums, grapes
  3. Combinations: grapes and melon, melon and blueberries, blackberries and sliced peaches, raspberries and blueberries, strawberries and kiwi, bananas and kiwi or sliced oranges.
  4. *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.
  5. Mix sauce ingredients in a bowl. Wash berries and hull. Slice if fruit pieces are large.
  6. 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.
1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate, good fiber.
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