From EatingWell: 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.
- 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
- 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: 84 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 20 g carbohydrates; 2 g protein; 2 g fiber; 22 mg sodium; 178 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 fruit, 1/2 other carbohydrate
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- Ease of Preparation
- Type of Dish
- Sauce/Condiment, sweet
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Spring 2003