Mango Dip & Fresh Fruit
This is a low fat, healthy and refreshing ending to a meal
1 medium peeled and sliced mango (145 grams)
½ cup non-fat yoghurt (125 grams)
½ teaspoon cinnamon
¼ cup slivered almonds 42.5 grams)
4 cups fresh fruit (600 grams)
Puree flesh from mango with yoghurt in a food processor.
Season with cinnamon and add almonds. Coarsely chop.
Serve on a platter in a small bowl with fresh fruit arranged attractively around it.
Suggestions for fruit would be watermelon, rockmelon, green and red seedless grapes, pineapple, peaches, apricots and apples. The choice is yours depending on what is in season.
Serves : 8
Quantity per Serve : 1/2 cup
Nutrients per Serve :
KJ 327, Calories 78, Carbohydrates(grams) 10, Fat(grams) 3.1, Protein(grams) 2.6
Gluten Free, Egg Free, Vegetarian
The dip does keep for 2 to 3 days in the refrigerator so it could be split and used over more than one occasion.