Try this Citrus Salad with Yogurt And Honey recipe, or contribute your own.
Suggest a better descriptionSpoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in refrigerator for at least 6 hours or for up to 24 hours. Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer membranes. Work over bowl, cut segments from inner membranes. Drain segments, reserving juice to drink. Stir honey into drained yogurt. Stir in half of the fruit. Divide yogurt mixture evenly among 8 serving dishes; top with remaining fruit. Garnish with mint sprigs. Makes 8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Magazine Dec. 98 Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin"
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 8 | ||
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Calories: 224 | ||
Calories from Fat: 22 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 90.1mg | 3 % | |
Potassium 761.5mg | 20 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 41.2g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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