Tossed with cooling mint and topped with zesty lemon cream, this fresh fruit salad is ideal on a hot summer day. Extra lemon cream is also great spooned over low-fat pound cake.

Maureen Callahan
Recipe by Oxmoor House October 2006

Gallery

Recipe Summary

prep:
22 mins
total:
22 mins
Yield:
5 servings (serving size: 1 cup fruit salad and 2 tablespoons lemon cream)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl; cover and chill until ready to serve.

    Advertisement
  • Combine cantaloupe and next 4 ingredients in a large bowl, tossing well to combine. Divide fruit salad evenly among 5 serving bowls; spoon lemon cream evenly over each serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

117 calories; calories from fat 11%; fat 1.4g; saturated fat 0.7g; protein 2.5g; carbohydrates 25.5g; fiber 2.1g; cholesterol 4mg; iron 0.5mg; sodium 31mg; calcium 74mg.
Advertisement
Advertisement