Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Fruit, see suggestions 1 c Low-fat plain yogurt
GARNISH 1 ts Grated orange rind
Fresh mint leaves OR 1 tb Orange juice
Thin strips orange rind OR 2 tb Liquid honey (caution diab)*
1 tb Toasted sliced/sliv. almonds 1/2 ts Vanilla or almond extract
SAUCE

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
Submitted By ANNE MARIE CHIAPPETTA On 03-28-95

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