Rainbow Fruit Salad with Yogurt Sauce
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Rainbow Fruit Salad with Yogurt Sauce
Prep Time 15 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | medium pear, sliced |
| 1 | medium navel orange, peeled and cut into segments |
| 1 | cup sliced strawberries |
| 3/4 | cup seedless red grapes |
| 1 | kiwifruit, peeled and chopped |
| 2 | tablespoons lemon juice |
| 1 | container (8 ounces) plain nonfat yogurt |
| 2 | tablespoons packed light brown sugar |
| 1/4 | teaspoon ground cinnamon |
| 1 | medium cantaloupe |
PREPARATION:
- Combine pear, orange, strawberries, grapes and kiwi in large bowl. Sprinkle lemon juice over fruit; toss gently to coat.
- Combine yogurt, brown sugar and cinnamon in small bowl; stir until smooth.
- Cut cantaloupe in half between stem and blossom ends. Scoop out and discard seeds. Carefully slice cantaloupe into 4 rings about 1 inch thick.
- Place 1 cantaloupe ring on each of 4 plates. Fill center of each ring with fruit salad; drizzle with yogurt mixture.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1 salad (1/4 of total recipe) |
| Sodium | 110 mg |
| Protein | 7 g |
| Fiber | 7 g |
| Carbohydrate | 55 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 3 % |
| Calories | 231 |
DIETARY EXCHANGE:
| Fruit | 3 |
| Milk | 1/2 |
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