Berries with Orange-Honey Yogurt

Berries with Orange-Honey Yogurt
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Berries with Orange-Honey Yogurt ingredients

  • 4 c Fruit, see suggestions
  • garnish
  • Fresh mint leaves OR
  • Thin strips orange rind OR
  • 1 T Toasted sliced/sliv. almonds
  • Sauce-
  • 1 c Low-fat Plain Yogurt
  • 1 t Grated orange rind
  • 1 T Orange juice
  • 2 T Liquid honey (caution diab)*
  • 1⁄2 t vanilla or almond extract

Cooking Berries with Orange-Honey Yogurt

1. 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.
2. *Diabetic caution: honey has more carbohydrates than sugar.
3. Quantity of honey could likely be reduced.
4. Recipes in this book tend to be sweeter than necessary for a person used to low-sugar recipes.
5. Mixi sauce ingredients in a bowl.
6. Wash berries & hull.
7. Slice if fruit pieces are large.
8. 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.
9. Garnishi each serving.
10. 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.
11. Adapted from The Lighthearted Cookbook by Anne Lindsay 1988.

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