Fresh Fruit with Orange-Honey Yogurt Sauce
Add a dash of color to your breakfast table with this recipe. It features a rainbow of fruit with a sweet yogurt sauce on the side.
Ingredients
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Orange-Honey Yogurt Sauce (recipe follows)
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Mint Tarragon Syrup (recipe follows)
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1/2 of a medium pineapple, peeled, cored and thinly sliced
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1/2 of a small honeydew or cantaloupe melon, peeled, seeded and sliced or cut into bite-size pieces
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2 red grapefruits, peeled, seeded, and sliced crosswise or sectioned
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1 papaya, halved, peeled, seeded, and sliced lengthwise
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1/2 cup desired dried fruit, such as apricots, cherries or strawberries
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6 to 8 fresh strawberries, halved
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6 to 8 fresh mint sprigs
Directions
1.
Prepare the Orange-Honey Yogurt Sauce. Prepare the Mint Tarragon Syrup.
2.
Attractively arrange the slices of pineapple, melon, grapefruit and papaya on a serving platter or in individual dishes. Top with desired dried fruit. Lightly drizzle the Mint Tarragon Syrup over the fruit. Garnish with fresh strawberries and mint sprigs. Serve with yogurt sauce. Makes 6 to 8 servings.
Orange-Honey Yogurt Sauce
In a small bowl, combine one 6- to 8-ounce carton vanilla lowfat yogurt, 1 tablespoon honey, 1/2 teaspoon finely shredded orange peel or 1/4 teaspoon dried orange zest, and 1/4 teaspoon vanilla. Transfer sauce to a serving bowl. Cover and chill for at least 30 minutes. Makes 1-1/4 cups.
Mint Tarragon Syrup
In a small saucepan, heat 1/4 cup mint jelly and 1/2 teaspoon snipped fresh tarragon till jelly is melted. Remove from heat; cool slightly. Set a fine mesh sieve over a small bowl. Strain jelly mixture through sieve; discard leaves.
Nutrition information
Calories 177, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 39 mg, Carbohydrate 41 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 135%, Calcium 10%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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