Stoned Fruit Salad with Chilled Ginger & Lemon-Bergamot “Soup” Served with Yogurt and Kashi® TLC™ Oatmeal Raisin Flax Chewy Cookies

Ingredients

• 1 ripe organic peach
• 1 organic plum or pluot
• 8 organic Bing cherries, halved & pitted
• 1 ripe organic apricots
• 6 ripe organic blackberries
• 1 cup organic agave syrup
• 2 cups water
• 2 oz. chopped fresh ginger
• ½ oz. natural Earl Grey tea
• 1 organic lemon, zest peeled wide strips
• 8 oz. organic low-fat plain or vanilla yogurt
• 1 oz. fresh mint, chiffonade
• 1 oz. fresh basil, chiffonade
• 4 Kashi® TLC™ Oatmeal Raisin Flax chewy cookies

Directions

1. Halve peaches, plums/pluots, apricots and cut into quarter-inch slices.
2. Halve the cherries and blackberries. Set aside all fruit.
3. Combine agave & water and bring to a boil (make a syrup). Once it comes to a boil, turn off the burner and add the ginger, tea and lemon zest strips. Allow to steep 15 minutes. Strain the “soup” in strainer and chill in the refrigerator.
4. Combine the chilled soup with the fresh fruit, top with chiffonade of mint and basil and toss to combine ingredients.
5. Serve with fresh yogurt and cookies.

Nutrition Facts

Servings: 4, Amount Per Serving: Calories 340, Fat Cal. 60, Total Fat 6g (9% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholesterol <5mg(2% DV), Sodium 120mg (5% DV), Total Carbohydrates 65g (22% DV), Fiber 6g (24% DV), Sugars 49g, Protein 6g, Vitamin A (6% DV), Vitamin C (50% DV), Calcium (10% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.