raspberry creams with mango and honey puree
PREPARATION: 10 MINUTES, COOKING: NONE
1 cup (250 g) low-fat Greek-style yogurt or low-fat cream cheese
2 tablespoons (30 ml) confectioners’ sugar
1 large mango
1 tablespoon (15 ml) honey
1 cup (260 g) raspberries
1 Combine the yogurt and confectioners’ sugar in a bowl. Slice the mango flesh from the pit, chop the flesh into chunks and purée in a blender or food processor. Stir the honey into the mango purée.
2 Set aside eight raspberries and reserve 1 tablespoon (15 ml) of the sweetened yogurt. Divide the remainder of the raspberries among four glass dishes and top with the yogurt mixture. Use a knife or the back of a spoon to create an even surface.
3 Spoon the mango purée over the yogurt. Top each portion with 1 teaspoon (5 ml) of the sweetened yogurt; garnish with raspberries.
+ Use a variety of fruit instead of raspberries. Try sliced strawberries, whole blueberries, pitted cherries, halved black or green grapes, kiwi fruit, pineapple chunks or sliced bananas.
+ Swap the yogurt or cream cheese for ricotta, beating it thoroughly with the confectioners’ sugar in step 1 until it is smooth and creamy.
+ Instead of mango, use peaches, nectarines or plums to make a tasty purée to complement the raspberries. Use a total of 11/3 cups (350 g) fruit for the purée.
Each serving provides
170 calories, 6 g protein, 2 g fat (1 g saturated fat), 31 g carbohydrate (27 g sugars), 4 g fiber, 97 mg sodium
RASPBERRIES, like other berries, are rich in anthocyanins and ellagic acid, powerful antioxidants that help protect against cancer and heart disease.
|raspberry creams with mango and honey puree|