Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Fruit -- see suggestions

--------------------------GARNISH-------------------------------
Fresh mint leaves OR
Thin strips orange rind OR
1 tb Toasted sliced/slivered
Almonds

---------------------------SAUCE--------------------------------
1 c Low-fat plain yogurt
1 ts Grated orange rind
1 tb Orange juice
2 tb Liquid honey (caution
Diabetics)*
1/2 ts Vanilla or almond extract

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.

1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate,
good fiber.

Adapted from The Lighthearted Cookbook by Anne Lindsay 1988 Shared
but not tested by Elizabeth Rodier, March 94

Recipe By : Adapted from The Lighthearted Cookbook

From: Marjorie Scofield Date: 06-06-95 (159) Fido:
Cooking

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