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
Recipes as an idea can be tracked way back into distant history, at least as far back as pharonic Egypt, and maybe even further. Having said that, in the main part, these old cookbooks were just primitive pictorial recipes for preparing meals.
As our culinary historical trip moves to more modern times there were some recipe books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich and powerful of that time. In the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including parsley, basil and rosemary. The introduction of these new foods and spices led to an increase in manuscripts on food, many of which still exist in private libraries. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Berries With Orange Honey Yogurt recipe.
