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
Written recipes as an idea can be tracked far back into the distant past, in truth as far into history as early Egypt, and maybe further still. Having said that, generally, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius created a few scripts which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of a wide range of herbs and spices, including many that are still in use today like basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy land, including rosemary and coriander. The introduction of these new foods and spices was responsible for a torrent in recipe publications, the majority of which are kept safe in academic collections. Over the succeeding few centuries, the families of Europe tried to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks were starting to become popular mostly as a result of better eduction, people having more spare time and having more disposable income. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Berries With Orange Honey Yogurt recipe.
