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              1 c  Low-fat plain yogurt
            GARNISH                             1 ts Grated orange rind
            Fresh mint leaves OR                1 tb Orange juice
 		      Thin strips orange rind OR	  2 tb Liquid honey
	   (caution diab)*
       1 tb Toasted sliced/sliv. almonds      1/2 ts Vanilla or almond extract
            SAUCE                          
  
   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
  
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