Fruit Salad in Orange Cups

recipe
Children will love eating Fruit Salad in Orange Cups with a turkey sandwich.

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 67
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 16.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 13 mg
Calcium 0.0 mg

Ingredients

1 large orange
1/4 cup sliced fresh strawberries
1/4 cup fresh or frozen blueberries, thawed
3 tablespoons vanilla nonfat frozen yogurt, slightly softened
2 teaspoons frozen orange juice concentrate, undiluted
1/2 teaspoon minced fresh mint
Fresh mint sprigs (optional)

Preparation

Cut orange in half crosswise; remove and discard seeds. Carefully remove pulp (do not puncture bottoms of orange halves). Reserve orange cups. Coarsely chop pulp, and place in a small bowl. Add strawberries and blueberries; toss gently. Spoon fruit mixture evenly into orange cups.

Combine yogurt, orange juice concentrate, and minced mint, stirring well. Spoon yogurt mixture evenly over fruit. Garnish with mint sprigs, if desired.

Note:

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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