Archbold Medical Center| Archives Magazine | Spring 2019

ARCHBOLD.ORG • SPRING 2019 19 ADD I T I ONAL D I PP I NG SAUCE FOR FRU I T Mango dipping sauce Ingredients 1 3 ⁄ 4 cup fresh or frozen mango, chunks 2 ⁄ 3 cup fresh carrots, small, diced to 1 ⁄ 4 -inch 3 ⁄ 4 cup apple juice 1 3 ⁄ 4 tablespoons flaxseeds, golden, ground 2 ⁄ 3 teaspoon canola oil 1 ⁄ 2 teaspoon vanilla extract/flavoring ¼ cup low-fat vanilla yogurt Preparation 1. In a medium sauté pan, heat oil and sauté carrots. 2. Add mango pieces and apple juice. Bring to a boil and reduce to simmer just until carrots are soft. 3. Place ingredients from sauté pan in a blender with flaxseed and puree until smooth. Let cool. 4. Use a rubber spatula to fold in vanilla yogurt and vanilla extract. Chill until ready to use. Nutrition facts Serving size: ¼ cup. Amount per serving: 36 calories, less than 1g fat (0g saturated fat), 7g carbohydrates, 1g fiber, 8mg sodium, 94mg potassium. Fruit skewers with yogurt dipping sauce Make s 5 se r v i ngs . Ingredients 10 to 12 bamboo skewers (6-inch) 1½ cups fresh strawberries, stems removed 1 cup fresh cantaloupe, cubed or balled 1 cup fresh pineapple, cubed 1 cup grapes 8 ounces plain yogurt 1½ tablespoons light brown sugar 1½ tablespoons orange juice Preparation 1. Thread the fruits onto 6-inch skew- ers, alternating types of fruit for better presentation. 2. In a bowl, combine yogurt, brown sugar, and orange juice. Divide into 5 small cups and serve alongside fruit kebabs. Nutrition facts Serving size: 4-ounce skewer with 4 table- spoons yogurt sauce. Amount per serving: 84 calories, 0g fat (0g saturated fat), 18g carbohydrates, 0mg cholesterol, 2g fiber, 41mg sodium, 327mg potassium.