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Berries with Orange-Honey Yogurt

4 c Fruit, see suggestions

GARNISH Fresh mint leaves OR Thin strips orange rind OR 1 tb Toasted sliced/sliv. almonds

SAUCE 1 c Low-fat plain yogurt

1 ts Grated orange rind

1 tb Orange juice

2 tb Liquid honey (caution diab)*

1/2 ts 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. 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. Adapted from The Lighthearted Cookbook by Anne Lindsay 1988 Shared but not tested by Elizabeth Rodier, March 94





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