Fruit Salad with Honey-Yogurt Sauce Recipe Print Page

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Photo by: Oxmoor House

Fruit Salad with Honey-Yogurt Sauce

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.

Cooking Light NOVEMBER 2004

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

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.

Nutritional Information

Amount per serving

Calories: 196
Calories from fat: 22%
Fat: 4.8g
Saturated fat: 1.8g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.8g
Protein: 4.3g
Carbohydrate: 37.9g
Fiber: 4.7g
Cholesterol: 2mg
Iron: 0.9mg
Sodium: 40mg
Calcium: 111mg

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Fruit Salad with Honey-Yogurt Sauce recipe