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Fresh Fruit with Orange-Honey Yogurt Sauce
Chill: 30 mins
Ingredients
- Orange-Honey Yogurt Sauce (recipe follows)
- Mint Tarragon Syrup (recipe follows)
- 1/2 medium pineapple, peeled, cored and thinly sliced
- 1/2 small honeydew or cantaloupe melon, peeled, seeded and sliced or cut into bite-size pieces
- 2 red grapefruits, peeled, seeded, and sliced crosswise or sectioned
- 1 papaya, halved, peeled, seeded, and sliced lengthwise
- 1/2 cup desired dried fruit, such as apricots, cherries or strawberries
- 6 to 8 fresh strawberries, halved
- 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.
Ingredients
- 1/4 cup mint jelly
- 1/2 teaspoon snipped fresh tarragon
Directions
In a small saucepan, heat mint jelly and 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.
Ingredients
- 1 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
- 1/4 teaspoon vanilla
Directions
In a small bowl, combine vanilla lowfat yogurt, honey, orange peel or orange zest, and vanilla. Transfer sauce to a serving bowl. Cover and chill for at least 30 minutes. Makes 1-1/4 cups.
