| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime4 | 4 | Servings |
INGREDIENTS
| 1 | Ripe mango, peeled and cubed | |
| 1 1/2 cups | ||
| 4 | c | Chopped fresh pineapple |
| 1/4 | c | Fresh lemon juice |
| 1 | c | Low-fat plain or vanilla |
| yogurt | ||
| 2 | T | Honey |
| 1/4 | t | Curry powder, optional |
| 1/2 | c | Fresh raspberries |
| 1/3 | c | Toasted flaked coconut for |
| garnish optional |
INSTRUCTIONS
SERVINGS LACTO Few things are as simple and refreshing as this fruit salad of mango, pineapple and raspberries. Top it with an inventive honey-yogurt sauce flavored with a hint of curry powder and you'll make a good thing even better. In medium bowl, combine mango and pineapple. Toss with lemon juice. In small bowl, mix yogurt, honey and curry powder if using. To serve, divide fruit among 4 serving plates. Sprinkle with raspberries and coconut and serve yogurt sauce on side. PER SERVING: 177 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 43G CARB.; 0 CHOL.; 47MG SOD.; 3G FIBER. Converted by MC_Buster. By Kathleen <[email protected]> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 32 Converted by MM_Buster v2.0l.
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