Fresh Fruit with Orange-Honey Yogurt Sauce
- Makes: 6 to 8 servings
- Prep 30 mins
- Chill 30 mins
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
-
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 -8
fresh strawberries, halved
-
6 -8
fresh mint sprigs
Directions
- Prepare the Orange-Honey Yogurt Sauce. Prepare the Mint Tarragon Syrup.
- 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
Ingredients
- 1
6 -
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.
Mint Tarragon Syrup
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.
Nutrition Facts
(Fresh Fruit with Orange-Honey Yogurt Sauce)
Servings Per Recipe 6, fiber (g) 3, sodium (mg) 39, cal. (kcal) 177, calcium (mg) 101, vit. A (IU) 632, iron (mg) 1, pro. (g) 3, vit. C (mg) 80, carb. (g) 41, Fat, total (g) 1, chol. (mg) 2