Rainbow Fruit Salad with Yogurt Sauce the Editors of Publications International, Ltd.
Rainbow Fruit Salad with Yogurt Sauce
Prep Time 15 minutes
Makes 4 servings
|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|
- 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.
|Serving Size:||1 salad (1/4 of total recipe)|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||3 %|
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