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Fruit and Cheese Salad with Raspberry Dressing

Yield 2 servings.

Ingredients

  • 1 1/3 cups frozen unsweetened raspberries, thawed
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons plain nonfat yogurt
  • 1 small Red Delicious apple, cored and sliced
  • 1 small pear, cored and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup seedless green grapes
  • 1 ounce reduced-fat Monterey Jack cheese, cubed
  • 1 ounce reduced-fat Cheddar cheese, cubed
  • 4 Bibb lettuce leaves

Nutrition Information

  • calories 307
  • caloriesfromfat 19 %
  • fat 6.5 g
  • satfat 3.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.4 g
  • carbohydrate 56.4 g
  • fiber 0.0 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 207 mg
  • calcium 0.0 mg

How to Make It

  1. Place raspberries in a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out 1/3 cup juice. Discard pulp and seeds remaining in strainer.

  2. Combine raspberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Let mixture cool slightly. Add sugar and yogurt to raspberry mixture, stirring until blended; set aside.

  3. Place apple and pear slices in a bowl; sprinkle with lemon juice, and toss gently. Arrange apple, pear, grapes, and cheeses on 2 lettuce-lined salad plates. Serve with dressing mixture.

Cooking Light Light Cooking for Two