Fresh Fruit Salad with Lemon Cream

Tossed with cooling mint and topped with zesty lemon cream, this fresh fruit salad is ideal on a hot summer day. Extra lemon cream is also great spooned over low-fat pound cake.


5 servings (serving size: 1 cup fruit salad and 2 tablespoons lemon cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes

Nutritional Information

Calories 117
Caloriesfromfat 11 %
Fat 1.4 g
Satfat 0.7 g
Protein 2.5 g
Carbohydrate 25.5 g
Fiber 2.1 g
Cholesterol 4 mg
Iron 0.5 mg
Sodium 31 mg
Calcium 74 mg


1 (6-ounce) carton lemon low-fat yogurt (such as Yoplait Lemon Burst)
1 tablespoon brown sugar
2 tablespoons reduced-fat sour cream
1/2 teaspoon grated fresh lemon rind
2 cups chopped fresh cantaloupe (about 1/2 medium)
1 cup fresh pineapple chunks
1 cup sliced fresh strawberries
2 cubed peeled kiwifruit
1 tablespoon chopped fresh mint


1. Combine first 4 ingredients in a small bowl; cover and chill until ready to serve.

2. Combine cantaloupe and next 4 ingredients in a large bowl, tossing well to combine. Divide fruit salad evenly among 5 serving bowls; spoon lemon cream evenly over each serving.

Maureen Callahan,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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