ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Fruit Salad with Lemon Cream

Prep time 22 mins
Yield 5 servings (serving size: 1 cup fruit salad and 2 tablespoons 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection