Fresh Fruits with Cranberry Yogurt Sauce the Editors of Publications International, Ltd.
Fresh Fruits with Cranberry Yogurt Sauce
Makes 6 servings
|6||cups baby greens|
|3||slices fresh pineapple, peeled and halved|
|1-1/2||cups vanilla low-fat yogurt|
- Divide baby greens and pineapple evenly among salad plates. Peel and thinly slice kiwifruit and banana; add to salad plates. Remove rind from cantaloupe; slice cantaloupe and add to other fruits.
- Using a vegetable peeler, remove peel from orange. Cut peel into 1-inch sections and place in food processor or blender. Cut peeled orange into quarters and place in food processor or blender. Peel, core and slice apple. Add cranberries, apple and sugar to food processor or blender; process 10 seconds or until finely chopped, scraping side of bowl as needed. Add yogurt; process until blended. Pour sauce over fruits and greens. Serve immediately.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||5 %|
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