4 cup fruit, see suggestions
1 garnish
1 fresh mint leaves or
1 thin strips orange rind or
1 tbsp toasted sliced/sliv. almonds
1 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
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
Servings: 4 servings
Berries With Orange-Honey Yogurt Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the far past, certainly as far into history as the Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the early Romans made use of a good variety of spices, including many that are still in use today for example bay, fennel and dill. As we move on, there are a couple of cookery books from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, basil and rosemary. These new culinary innovations led to an explosion in recipe manuscripts, some of which are kept safe in private collections. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Berries With Orange Honey Yogurt recipe.
