This combination of fresh ripe raspberries and beta-carotene-rich mango, plus a hint of fresh lime, is a winner. A light, fruity dessert, it tastes better if you let it marinate in the fridge for up to 4 hours.

If you need a hint of summer in the middle of winter, make this with frozen unsweetened raspberries and mango.

Makes about 4 cups (1 L) II One serving = 1 cup (250 ml)

  • 1 lime, scrubbed well and dried
  • 2 tbsp honey, or sweetener of your choice to taste
  • 2 cups (500 ml) fresh or frozen raspberries
  • 2 ripe mangoes, or 2 cups (500 ml) frozen mango chunks
  1. Using a Microplane grater, remove the zest from the lime. Set aside. With your palm, roll the lime on the counter, then cut in half and squeeze out 2 tbsp juice.
  2. Whisk together the lime juice and honey in a medium bowl.
  3. If using fresh raspberries, rinse them under cold running water. Drain well and pat dry on paper towels.
  4. If using fresh mango, peel and chop the mangoes discarding the pits.
  5. Gently toss together the raspberries, mango and honey mixture in a large bowl. Sprinkle with the lime zest.
  6. If using fresh fruit, refrigerate the dessert for up to 4 hours for the flavours to blend before serving. If using frozen fruit, leave the bowl on the counter until the fruit has thawed, then serve.

Per serving: 128 calories, 0.4 g total fat, 0 g saturated fat, 0 g trans fat, 1 mg sodium, 31.4 g carbohydrate, 6 g fibre, 24.5 g sugars, 2 g protein

Diabetes food choice values per serving: 2 carbohydrate

– from the book, “Healthy Starts Here” by Mairlyn Smith, PHEc

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