Fruit Salad with Honey-Yogurt Sauce

Oxmoor House
Honey-sweetened yogurt spooned over fresh fruit is a refreshing addition to any meal but especially brunch. You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

Yield:

6 servings (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)

Recipe from

Nutritional Information

Calories 196
Caloriesfromfat 22 %
Fat 4.8 g
Satfat 1.8 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 4.3 g
Carbohydrate 37.9 g
Fiber 4.7 g
Cholesterol 2 mg
Iron 0.9 mg
Sodium 40 mg
Calcium 111 mg

Ingredients

1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (about 1 medium)
1 1/2 cups chopped Braeburn apple (about 1 large)
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced
1/4 cup slivered almonds, toasted

Preparation

Combine yogurt, honey, and lime rind in a small bowl.

Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.

Note:

Martha Condra,

November 2004