Blackberry Salad with Mint and Honeycomb

  • Yield: servings


2-- Ruby Red grapefruits
2pints blackberries (or other seasonal berries)
1cup quartered strawberries
1/2cup loosely packed chopped fresh mint leaves
2cups 2% plain organic Greek yogurt
4-- teaspoon-sized scoops honeycomb



Using a sharp knife, slice off the skin and pith from one of the grapefruits. Holding it over a medium bowl, cut between the membranes to release the grapefruit segments, and add them to the bowl. Squeeze the membranes to get all the juice. Grate 1 teaspoon of zest from the second grapefruit and juice the grapefruit into the bowl. Add the blackberries and strawberries and toss gently with a rubber spatula to combine. Add the mint and gently toss again until it is well distributed.

Spoon 1/2 cup of yogurt into each of 4 bowls and top each serving with a spoonful or two of fruit and a bit of honeycomb.

Reprinted with permission from The Sweet Life: DIabetes Without Boundaries, by Sam Talbot. 2011, Rodale.

Nutritional Info *per serving

  • Calories 199
  • Fat 3
  • Saturated Fat 2
  • Cholesterol 5
  • Sodium 40
  • Carbohydrate 38
  • Fiber 11
  • Protein 12