Berries With Orange-Honey Yogurt

Recipe Ingredients

4 cups	948ml	Fruit - see suggestions
		Garnish
		Fresh mint leaves or
1		Orange rind
		Sauce:
1 cup	237ml	Low-fat plain yogurt
1 teaspoon	5ml	Grated orange rind
1 tablespoon	15ml	Orange juice
2 tablespoons	30ml	Liquid honey
1/2 teaspoon	2.5ml	Vanilla or almond extract

Recipe Instructions

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 and melon, melon and blueberries, blackberries and sliced peaches, raspberries and blueberries, strawberries and kiwi, bananas and 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 and 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.

Adapted from The Lighthearted Cookbook by Anne Lindsay 1988 March 94

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6685

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