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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
<schuller@ix.netcom.com> on Feb 17, 1999.  Recipe by: Vegetarian Times
Magazine, May 1998, page 32  Converted by MM_Buster v2.0l.

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