The recipe below uses seasonal peaches and watermelon, a great combination. Did you know you can use your EBT card at most Nevada farmers' markets to stock up on these delicious fruits, other in-season summer vegetables, and local honey?
Level: Easy |
Prep: |
Yield: 4 servings |
Total: 15 minutes |
Inactive: |
Serving Size: 1 cup fruit, ¼ cup topping |
Ingredients
- 4 cups of fresh fruit, such as berries, melons, pears, plums, peaches or a combination
- 1 lemon
- 1 cup nonfat vanilla yogurt
- 2 tablespoons honey
Directions
- Wash and cut fruits. Rinse and zest lemon using the small holes on a box grater.
- Divide fruit evenly among four bowls.
- Combine yogurt, honey and lemon zest in a microwave-safe bowl. Microwave for one minute. Stir well.
- Drizzle honey yogurt topping over the fruit and serve.
Cook's Note
- For the best price, use whatever fruits are in season. You can also use thawed frozen fruit, but be sure to drain well before adding it to the bowls.
- If you do not have a microwave, warm the honey yogurt topping on the stove in a small skillet over low heat.
- Add dried fruit, such as raisins, dried figs, dates, prunes, or cranberries, to the fresh fruit.
- Use juice from the lemon in another recipe, such as Herb Roasted Chicken with Vegetables.
Nutrition Facts
4 servings per recipe
Serving size: 1 cup fruit, ¼ cup topping
Calories 150 per serving
Contents |
% Daily Value |
Total Fat 0g |
0% |
Saturated Fat 0g |
0% |
Trans Fat 0g |
|
Cholesterol 0mg |
0% |
Sodium 35mg |
2% |
Total Carbohydrate 36g |
13% |
Dietary Fiber 3g |
11% |
Total Sugars 25g |
|
Protein 3g |
|
Vitamin D ##mcg |
##% |
Vitamin E ##mg |
##% |
Calcium ##mg |
##% |
Iron ##mg |
##% |
Potassium ##mg |
##% |
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2024,
Fresh Fruit with Warm Honey Yogurt Topping,
Extension | University of Nevada, Reno, Recipes