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Mango-Raspberry Topping
Mango-Raspberry Topping
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From: EatingWell Magazine, Spring 2003
The pairing of perfumed mangoes and tart raspberries works well as a waffle topping—and can also be served as a fruit salad.
- By: Patsy Jamieson
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 mangoes, peeled, pitted and diced
- 1 cup fresh raspberries, or frozen raspberries, thawed
- 1 cup low-fat vanilla yogurt
Preparation
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Active
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Ready In
- Whisk lime juice and honey in a medium bowl. Add mangoes and raspberries; toss gently to coat. Top each serving of waffles (or pancakes) with the mango-raspberry topping and a dollop of yogurt.
- Per serving: 101 calories; 1 g fat(0 g sat); 2 g fiber; 23 g carbohydrates; 2 g protein; 43 mcg folate; 2 mg cholesterol; 21 g sugars; 929 IU vitamin A; 36 mg vitamin C; 66 mg calcium; 0 mg iron; 21 mg sodium; 239 mg potassium
- Nutrition Bonus: Vitamin C (60% daily value)
- Carbohydrate Servings: 1½
- Exchanges: ½ fruit, ½ "other" carbohydrate
