I just got this recipe in my inbox from Vegetarian Times. I subscribe to their recipe newsletter.
1/3 cup plain low-fat yogurt
2 Tbs. fresh orange juice
2 Tbs. honey
1 large mango, peeled
3 bananas, peeled
1/2 cup fresh raspberries
Whisk together yogurt, orange juice, and honey in small bowl. Set aside.
Cut mango from top to base into 16 4½- x 1-inch strips using vegetable peeler. Cut bananas into 16 1-inch pieces. Wrap 1 mango strip around each banana piece. Arrange on plates cut-side up.
Mash raspberries in separate bowl until slightly liquid, but still chunky. Spoon mashed raspberries atop center of each mango-wrapped banana piece. Serve with yogurt sauce.
Per SERVING: Calories: 169, Protein: 3g, Total fat: 1g, Saturated fat: 0.5g, Carbs: 42g, Cholesterol: 1mg, Sodium: 17mg, Fiber: 4g, Sugars: 30g
Now this is the recipe is shown as they give it but it seems to me you could easily make this raw (and with less sugar) by eliminating the yogurt and honey. Without them you could leave out the OJ as well. Voila, a great raw breakfast!
‘The Virtuous Tart’ Giveaway!
1 day ago