Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
A quality balsamic vinegar will add depth to this simple dessert. Don't make it too far in advance because the fruit can water out. Traditional lambics, such as Oudbeitje and Cuvée René, are best with this dessert. Oudbeitje is sour with sweet undertones; Cuvée René is more mellow.
Ingredients[]
- 3 cups cubed peeled ripe mango
- 2 cups fresh raspberries
- 3 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 1/2 cup vanilla low-fat yogurt
Directions[]
- Combine first 4 ingredients.
- Spoon 1/2 cup fruit mixture into each of 8 bowls; top each serving with 3 tablespoons yogurt.
- Serve immediately.
Yield: 8 servings