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 Oxmoor House

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


  • 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. 1. Combine first 4 ingredients in a small bowl; cover and chill until ready to serve.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fresh Fruit Salad with Lemon Cream Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy