Fruit with Yogurt Sauce Recipe

Fruit with Yogurt Sauce Recipe
Fruit with Yogurt Sauce Recipe photo by Taste of Home
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Fruit with Yogurt Sauce Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

2 tablespoons: 170 calories, 1g fat (1g saturated fat), 1mg cholesterol, 47mg sodium, 40g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch.

  • 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
  1. 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.
  2. Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce. Yield: 8 servings.
Originally published as Fruit with Yogurt Sauce in Quick Cooking July/August 2001, p61

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