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

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.