Fruit with Yogurt Sauce Recipe

Fruit with Yogurt Sauce Recipe photo by Taste of Home

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"This citrus and spice sauce for fresh fruit is such a success that I had to share the recipe," remarks Diane Hixon of Niceville, Florida. It's terrific alongside fruit kabobs or tossed into a medley.

This recipe is:

Quick

Diabetic Friendly

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Fruit with Yogurt Sauce Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

3/4 cup boiling water
1/4 cup raisins
1 cup (8 ounces) lemon yogurt
1/4 teaspoon ground ginger
1/8 to 1/4 teaspoon ground allspice
1/8 to 1/4 teaspoon ground cardamom
4 large firm bananas, cut into 1/2-inch slices
2 tablespoons lemon juice
2 medium cantaloupe, peeled, seeded and cubed
3 cups seeded cubed watermelon

Directions

Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour.
Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce. Yield: 8 servings.

Nutritional Analysis: One serving (with 2 tablespoons sauce) equals 170 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 47 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch.

Originally published as Fruit with Yogurt Sauce in Quick Cooking July/August 2001, p61

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.