Yogurt Honey Fruit Bowl Recipe

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Yogurt Honey Fruit Bowl Recipe

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3 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 1/4 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 4 teaspoons lemon juice
  • 1 egg yolk, lightly beaten
  • 1 carton (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

Directions

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. 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 cup: 248 calories, 12g fat (6g saturated fat), 30mg cholesterol, 58mg sodium, 32g carbohydrate (22g sugars, 3g fiber), 5g protein.

  • 1/4 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 4 teaspoons lemon juice
  • 1 egg yolk, lightly beaten
  • 1 carton (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
  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. 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

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