| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped fresh mint leaves; (optional) |
| 2 |
ts |
Honey |
| 2 |
|
Fresh mint sprigs; (optional) |
| 1 |
|
Container; (8-ounce) low-fat vanilla yogurt |
| 8 |
|
Medium-size strawberries; stemmed and halved |
| 2 |
|
Kiwi; peeled and quartered |
| 1 |
sm |
Banana; peeled and quartered |
INSTRUCTIONS
In blender, combine yogurt, strawberries, kiwi, banana, chopped mint, and
honey; puree to a smooth consistency. Divide between two eight-ounce
glasses and garnish, if desired, with mint sprigs. Refrigerate until
serving.
Nutrition information per serving: protein: 7 grams; fat: 2 grams;
carbohydrates: 39 grams; fiber: 5 grams; sodium: 85 milligrams;
cholesterol: 7 milligrams; calories: 196.
Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@hotmail.com> on
Apr 29, 1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”