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.

Martha Condra
Recipe by Cooking Light

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

196 calories; calories from fat 22%; fat 4.8g; saturated fat 1.8g; mono fat 1.7g; poly fat 0.8g; protein 4.3g; carbohydrates 37.9g; fiber 4.7g; cholesterol 2mg; iron 0.9mg; sodium 40mg; calcium 111mg.