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.
Yield: 5 servings (serving size: 1 cup fruit salad and 2 tablespoons lemon cream)
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 117
- Calories from fat: 11%
- Fat: 1.4g
- Saturated fat: 0.7g
- Protein: 2.5g
- Carbohydrate: 25.5g
- Fiber: 2.1g
- Cholesterol: 4mg
- Iron: 0.5mg
- Sodium: 31mg
- Calcium: 74mg
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
Preparation
- 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.
Fresh Fruit Salad with Lemon Cream Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Kid-Friendly, Make-Ahead, No-Cook, Portable/Picnic
- MAIN INGREDIENT: Fruits
- PUBLICATION: Oxmoor House
More Recipes for Salads
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Fruit Salad With Honey Dressing
Southern Living -
Summertime Fruit Salad with Cream
Cooking Light -
Apple-and-Beet Salad
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