MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Berries With Orange Honey Yogurt
 Categories: Diabetic, Desserts, Fruits, Nuts/grains
      Yield: 4 Servings
 
      4 c  Fruit, see suggestions
           Garnish:
           Fresh mint leaves -OR-
           Orange rind;
           - thin strips -OR-
      1 tb Slivered almonds; toasted
           Sauce:
      1 c  Low-fat plain yogurt
      1 ts Orange zest; grated
      1 tb Orange juice
      2 tb Liquid honey *
    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.
  
  Exchanges: 2 Fruit, 1/2 Milk choice

  Per serving: 126 cal, 3 g fat, 4 mg cholesterol, 43 mg sodium,
  5 g protein, 24 g carbs, good fiber
  
  Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988

  Posted by: Elizabeth Rodier, Mar 1994
 
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