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Fruit Salad with Honey-Yogurt Sauce

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

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

Nutrition 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

How to Make It

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

  2. 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.