- 2 cups cubed cantaloupe
- 2 large red apples, chopped
- 1 cup red or green grapes
- 1 medium firm banana, sliced
- 1/2 cup lemon yogurt
- 1 tablespoon orange juice concentrate
- In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Yield: 6 servings.
Originally published as Breakfast Fruit Salad in Quick Cooking September/October 2001, p12
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