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

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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. 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.
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