Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

This was pretty easy to make.  I made it last night, and kept everything separate (yogurt and berries and wheat germ) and popped a waffle into the toaster this morning.  It was pretty sweet, which I love, so I would have it again.

I put everything in a cup (tore the waffle) so I could eat it at the hopeful red lights in the car.  Having 3 more times this week.

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

As you enjoy this meal, you also enjoy antioxidants, fiber, and vitamin C from the berries; protein and calcium from the yogurt; and protein, fiber, and B vitamins from the waffles.

Yield: 4 servings (serving size: 1 waffle, 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ)

Photo by: Photography: Becky Luigart-Stayner;
Styling: Jan Gautro

Ingredients
2 cups vanilla low-fat yogurt
2 tablespoons honey
2 cups fresh raspberries (didn't use)
1 cup quartered small strawberries (used 3 cups)
1 cup fresh blackberries
1/3 cup sugar
2 tablespoons fresh lemon juice
4 frozen whole-grain waffles, toasted
4 teaspoons toasted wheat germ

Preparation
Drain yogurt in a fine sieve or colander lined with cheesecloth for 10 minutes; spoon into a bowl. Add honey, stirring to combine.

Combine berries, sugar, and juice; let stand 5 minutes. Place 1 waffle on each of 4 plates; top each serving with 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ. Serve immediately.

Nutritional Information
Calories: 377; Calories from fat: 16%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.3g; Polyunsaturated fat: 1.6g; Protein: 11.5g; Carbohydrate: 71.6g; Fiber: 8.3g; Cholesterol: 43mg; Iron: 1.9mg; Sodium: 214mg; Calcium: 345mg

Cooking Light JULY 2003