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Berries With Orange-honey Yogurt

4 c Fruit, see suggestions


Garnish:
Fresh mint leaves OR thin strips orange rind OR 1 tb Toasted sliced/sliv. almonds


Sauce:
1 c Low-fat plain yogurt
1 ts Grated orange rind
1 tb Orange juice
2 tb Liquid honey (caution diab)*
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.


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