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Oxmoor House 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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