Frosted Fruit Salad Recipe

Frosted Fruit Salad Recipe photo by Taste of Home

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Ann Fox in Austin, Texas came up with this breakfast recipe that’s easy, light, delicious and uses up the bananas and apples she always has on hand.

This recipe is:

Quick

Diabetic Friendly

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Frosted Fruit Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

2 large apples, cut into 3/4-inch cubes
2 medium firm bananas, sliced
2 teaspoons lemon juice
1 carton (6 ounces) fat-free sugar-free raspberry yogurt
1/4 cup raisins
1 tablespoon sunflower kernels

Directions

In a large bowl, combine apples and bananas. Sprinkle with lemon juice; toss to coat. Stir in the yogurt, raisins and sunflower kernels. Serve immediately. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 124 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 31 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 fruit.

Originally published as Frosted Fruit Salad in Simple & Delicious January/February 2007, p46

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.