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

Sauce Edit


  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 &, & 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.

See also Edit

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