Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Mango-Raspberry Topping

:  Spring 2003

Your rating: None Average: 5 (2 votes)

The pairing of perfumed mangoes and tart raspberries works well as a waffle topping—and can also be served as a fruit salad.


Mango-Raspberry Topping Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. 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.

Nutrition

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Low calorie
Preparation/ Technique
No-cook
Meal/Course
Breakfast
Brunch
Dessert
Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, sweet
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Servings
8 or more
Publication
Spring 2003
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner