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2 cups mixed fruit, such as sliced strawberries, sliced kiwis and blueberries
1 lime, or lemon
2 tbsp honey
1/2 250-g container spreadable cream cheese, at room temperature
2 tbsp yogurt, or sour cream
pinch cinnamon
1/4 tsp vanilla
4 large or 12 small coconut macaroons
Wash fruit. Hull and slice strawberries. Peel and slice kiwis. Place strawberries, kiwis and blueberries in a medium-size bowl and squeeze about 1 tbsp (15 mL) juice from lime overtop. Drizzle with 1 tbsp (15 mL) honey. Stir until evenly mixed. In a small bowl, stir cream cheese with yogurt, remaining 1 tbsp (15 mL) honey, cinnamon and vanilla until smooth. If making ahead, fruit can be left at room temperature up to 2 hours. After 2 hours, berries may start to soften. Cream cheese mixture can be covered and refrigerated up to 1 day. Bring to room temperature before serving. Just before serving, break up macaroons and place in bottom of 4 small glass bowls or dessert dishes. Top each with a heaping spoonful of cream cheese mixture. Spoon fruit overtop.
Calories 337, Protein 5.5g, Carbohydrates 55.7g, Fat 11.8g, Fibre 3.1g, Sodium 245mg.
To cut down on preparation time, buy a container of sliced mixed fruit from your supermarket.