Fruit Salad in Orange Cups

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

Yield: 2 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 3%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 16.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 13mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. Combine yogurt, orange juice concentrate, and minced mint, stirring well. Spoon yogurt mixture evenly over fruit. Garnish with mint sprigs, if desired.
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