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Citrus Salad With Yogurt And Honey

fruits, salads

2 tubs (16-oz) plain yogurt
4 large oranges
4 large ruby grapefruit
4 large tangerines
1/3 cup liquid honey
8 fresh mint sprigs

Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in refrigerator for at least 6 hours or for up to 24 hours. Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer membranes. Work over bowl, cut segments from inner membranes. Drain segments, reserving juice to drink. Stir honey into drained yogurt. Stir in half of the fruit. Divide yogurt mixture evenly among 8 serving dishes; top with remaining fruit. Garnish with mint sprigs. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Magazine December, 1998

Yield: 8 servings

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