First Impressions - Memorial Hospital of South Bend

HEALTHY EATSFruit and Yogurt SaladYour tummy will thank you for this one: A refreshing blend of tangyyogurt, tossed fruit and tempting toasted coconut. Choose yogurt madewith live cultures to promote a healthy stomach and active digestion.1 Tbsp. shredded unsweetened coconut*1 c. fat-free plain yogurt, preferably Greek-style½ tsp. vanilla extract2 Tbsp. honey1 medium banana, sliced ½-inch thick1 c. sliced fresh strawberries*Use toasted coconut if available and skip the toasting step.Preheat oven to 325 degrees. Spread coconut on small baking sheet.e Bake for 5 to 7 minutes or until lightly browned. Remove frombaking sheet and set aside.Stir yogurt, vanilla and honey together in a bowl. Divide bananar and strawberries between two bowls. Top each with half the yogurtmixture. Sprinkle each serving with half of the coconut.Makes 2 (1¼ cup) servingsNutritional information per serving:220 calories, 2 g total fat, 8 g protein, 45 g carbohydrates,2.5 mg cholesterol, 104 mg sodium, 3 g dietary fiberHow Sweet It IsGood news for dedicated sweet tooths: ACornell University study found that you may bemore successful than others at parlaying thatpreference for sugary snacks into fruit-basedones. Fruit snacks provide the same sweetnessyou love but with more nutrients—and none ofthe added sugar or excess calories.For fruits with peak nutritional benefit,check out these tips from the U.S. Departmentof Agriculture:• Opt for whole or cut fruit whenever possible.It provides more dietary fiber than juice.• Pick fruits high in potassium, such as bananas,dried peaches and apricots, cantaloupe,honeydew melon and orange juice.• Canned fruits can be a convenient choice, butbe sure to choose fruit packed in 100 percentfruit juice or water, not syrup.• Eat a variety of fruits—you’ll benefit bygetting an array of nutrients.SPRING / SUMMER 2010 › www.qualityoflife.org03