Recipe - Berries With Orange-Honey Yogurt

4 cup Fruit, see suggestions
GARNISH
Fresh mint leaves OR
Thin strips orange rind OR
1 tablespoon Toasted cut or sliced up /sliv. almonds
SAUCE
1 cup Lowfat plain yogurt
1 teaspoon Grated orange rind
1 tablespoon Orange juice
2 tablespoon Liquid honey (caution diab)*
One half teaspoon Vanilla or almond extract

Suggested fruit: Winter: cut or sliced up 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 &
cut or sliced up peaches, raspberries & blueberries, strawberries & kiwi,
bananas & kiwi or cut or sliced up 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 lowsugar 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.

One fourth recipe = 126 calories, 2 fruit + One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip