Berries with Orange-Honey Yogurt

Ingredients

 * 4 cup fruit, see suggestions
 * garnish
 * fresh has-ingredient::mint leaves or
 * thin strips has-ingredient::orange rind OR 1 tbsp toasted sliced/sliv. has-ingredient::almonds

Sauce

 * 1 cup low-fat plain has-ingredient::yogurt
 * 1 tsp grated orange rind
 * 1 tbsp has-ingredient::orange juice
 * 2 tbsp liquid has-ingredient::Honey (caution diab)*
 * 1/2 tsp vanilla or has-ingredient::almond extract

Directions

 * 1) Suggested fruit: winter: sliced oranges, bananas, kiwi, pineapple, cantaloupe
 * 2) Or honeydew spring: strawberries, stewed rhubarb summer: raspberries, blackberries, blueberries fall: peaches, plums, grapes
 * 3) Combinations: grapes & Melon, Melon & blueberries, blackberries & sliced peaches, raspberries & blueberries, strawberries & kiwi, bananas & kiwi or sliced oranges.
 * 4) Diabetic caution: Honey has more carbohydrates than Sugar.
 * 5) Quantity of Honey could likely be reduced.
 * 6) Recipes in this book tend to be sweeter than necessary for a person used to low-Sugar recipes.
 * 7) Mix sauce ingredients in a bowl. Wash Berries & hull.
 * 8) 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.
 * 9) 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.