nutritional information

Per 1-CUP SERVING:

  • Calories: 253
  • Protein: 8 g
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 52 g
  • Cholesterol: 6 mg
  • Sodium: 86 mg
  • Fiber: 4 g
  • Sugar: 44 g
Gluten-Free

“Mojito” Fruit and Yogurt Plate

Serves 4

30 minutes or fewer

Inspired by the Cuban cocktail, this breakfast brain booster is full of tropical flavor. Yogurt contains tyrosine, an amino acid that supports neuro-transmitters, resulting in improved communication between neurons. Ground flaxseeds are a rich, vegetarian source of omega-3 fatty acids, which help improve memory. And papaya is a great source of vitamin C.
Mint Simple Syrup
  • 1 cup packed fresh mint leaves, chopped
  • 1 cup sugar
Fruit Salad
  • 1 ½ cups cubed fresh pineapple
  • 1 ½ cups cubed fresh papaya
  • 2 kiwifruits, peeled, halved, and sliced
  • ½ cup fresh blueberries or frozen, thawed
  • 1 Tbs. lime juice
  • 2 tsp. lime zest
  • 2 cups vanilla low-fat yogurt or soy yogurt
  • 2 Tbs. chopped fresh mint leaves
  • 4 tsp. ground flaxseeds

1. To make Mint Simple Syrup: Bring mint, sugar, and 1 cup water to a boil in saucepan. Simmer 5 minutes. Remove from heat, cover, and steep 15 minutes. Strain syrup, and discard mint leaves. Cool.

2. To make Fruit Salad: Toss pineapple, papaya, kiwifruits, blueberries, lime juice, lime zest, and 1/4 cup Mint Simple Syrup in large bowl (reserve remaining syrup to sweeten iced tea or coffee). Divide among 4 bowls. Top each serving with 1/2 cup yogurt, 1 1/2 tsp. mint, and 1 tsp. flaxseeds.

May 2008

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comments

This was great! I altered the recipe a bit to make it less sugary. I omitted the mint syrup completely. Instead, I simply minced some mint and sprinkled it over the the fruit salad.

Kate - 2010-05-07 10:40:37