Options

Format:
Include:
PRINT
See more
Fresh Fruit Salad with Lemon Cream

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.

Oxmoor House OCTOBER 2006

  • Yield: 5 servings (serving size: 1 cup fruit salad and 2 tablespoons lemon cream)
  • Prep time:22 Minutes

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.

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
advertisement

Go to full version of

Fresh Fruit Salad with Lemon Cream recipe

advertisement