I’m celebrating Ina Garten’s birthday today by making one of her desserts. Actually, I think she serves this dish for breakfast, but the luscious combination of berries, peaches, yogurt and honey with a hint of vanilla sounds like dessert to me.
Close your eyes for a moment. Pretend it’s summer and you have easy access to fresh, plump, juicy strawberries, blueberries, raspberries, blackberries and peaches. Feel the warm sun on your face… Now open your eyes and pull out whatever frozen fruit you have in the freezer.
Did you know that eating local honey can help lessen the severity of allergies? The Grillmaster, who suffers horribly, stocks up on local honey whenever he can find it. He loves combining this honey yogurt mixture with granola for a quick snack if he’s not in the mood for fruit.
Adapted from Barefoot Contessa Family Style by Ina Garten
1 cup plain nonfat yogurt (not Greek-style)
1 tablespoon honey
1/4 teaspoon vanilla extract
1/2 cup blueberries (thawed, if frozen)
1/2 cup raspberries (thawed, if frozen)
1/2 cup sliced peaches (thawed, if frozen)
Combine the yogurt, honey and vanilla extract in a small bowl. Mix well. Gently mix the blueberries, raspberries and peaches together in a large bowl. Spoon the fruit into serving bowls and top with the yogurt and flaxseed.
Makes 2 servings
Per serving: 161 calories, 1g fat (0g sat), 2mg cholesterol, 96mg sodium, 31g carb, 4g fiber, 26g sugar, 8g protein
Nutritional Analysis: This dish is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Riboflavin, Calcium, Phosphorus and Manganese. (Source: nutritiondata.com)