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Yogurt Honey Fruit Bowl Recipe

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On our farm, husband Loren and I have visitors year-round. We enjoy sharing this delicious and nutritious dish with friends and family at breakfast.
TOTAL TIME: Prep: 25 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1/4 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 4 teaspoons lemon juice
  • 1 egg yolk, lightly beaten
  • 1 cup (8 ounces) plain yogurt
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 cups chopped mixed fruit
  • 1/2 cup chopped nuts
  • 1/2 cup granola without raisins

Nutritional Facts

1 serving (1 cup) equals 248 calories, 12 g fat (6 g saturated fat), 30 mg cholesterol, 58 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a small saucepan, combine cornstarch and salt. Blend in honey and lemon juice; cook over medium-low heat, stirring constantly until thickened and bubbly. Cook and stir another 2 minutes. Gradually stir half of the hot mixture into the egg yolk; return all to the saucepan and cook for 2 minutes. Remove from the heat; blend in yogurt. Cool completely.
  2. Fold in whipped topping. Layer a fourth of the fruit, yogurt mixture, nuts and granola in a serving bowl. Repeat layers, ending with granola. Refrigerate. Yield: 6-8 servings.
Originally published as Yogurt Honey Fruit Bowl in Cookin' Up Country Breakfasts Cookbook 1994, p89

Nutritional Facts

1 serving (1 cup) equals 248 calories, 12 g fat (6 g saturated fat), 30 mg cholesterol, 58 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

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