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
- 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.
- Whisk together the lime juice and honey in a medium bowl.
- If using fresh raspberries, rinse them under cold running water. Drain well and pat dry on paper towels.
- If using fresh mango, peel and chop the mangoes discarding the pits.
- Gently toss together the raspberries, mango and honey mixture in a large bowl. Sprinkle with the lime zest.
- 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