Berries with Orange-Honey Yogurt

Ingredients

 * 4 cup fruit, see suggestions
 * garnish
 * fresh mint leaves or
 * thin strips orange rind or
 * 1 tbsp toasted sliced/sliv. almonds
 * sauce
 * 1 cup low-fat plain yogurt
 * 1 tsp grated orange rind
 * 1 tbsp orange juice
 * 2 tbsp liquid honey (caution diab)*
 * 1/2 tsp vanilla or almond extract

Directions
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. ¼ recipe = 126 calories, 2 fruit + ½ milk choice 3 grams fat, 4 mg cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate, good fiber.