This would be a delish low calorie dessert to have with your Easter brunch.
Prep: 20 min. Cook: 3 min
Chill: 30 min. Serves 8
cost per serving: $1.61
3/4 cup sugar
2 tsp. grated lime zest
1/4 cup fresh lime juice
3 cups trimmed, sliced strawberries (about 2lb)
3 cups peeled, diced mangoes (2 to 3 large mangoes)
1.) Combine sugar and 1/3 cup water in a small saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Stir in lime zest and juice; let cool to room temperature.
Note: You can make the lime syrup up to a week ahead. Keep it tightly covered in the fridge. Double the recipe, if you like, so you can brush the extra syrup on pound cake.
2.) Mix strawberries with mangoes in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.
Tips: This salad is best served well chilled.
If mangoes aren't available or you don't care for them, use pineapple or bananas. Or, for a more
exotic flare, use kiwi or papaya. For a different flavor, try a mixture of half lime zest and juice and
half orange zest and juice.
from: March issue of All You Magazine