Friday, 27 September 2013

Honey-Lime Fruit Cup & Moroccan Pomegranate Mint Yogurt

Honey-Lime Fruit Cup
1 cup fresh fruit (such as pineapple, kiwi, and assorted berries
1/2 Tbsp honey
1 small lime

Place fruit in a medium serving bowl. Zest and juice the lime. In a small bowl, whisk 1/2 teaspoon lime zest and 1/2 tablespoon lime juice into honey until well blended; drizzle over fruit salad and toss gently to mix.

Makes 1 serving.

Per serving: 109 cal, 1 g fat (0 g sat), 3 mg sodium, 28 g carbs, 3 g fiber, 2 g protein

Moroccan Pomegranate Mint Yogurt

1/2 cup nonfat Greek yogurt (such as Fage)
1/3 cup pomegranate arils (the pulpy seeds)
2 tsp thinly sliced fresh mint (about 5 leaves)

Fold mint into yogurt. Layer yogurt mixture and pomegranate arils in a clear dessert dish.

Makes 1 serving.

Per serving: 145 cal, 0 g fat (0 g sat), 69 mg sodium, 19 g carbs, 4 g fiber, 16 g protein

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