- 2 medium apples, chopped
- 1 medium firm banana, sliced
- 1/3 cup sunflower kernels
- 1/4 cup green grapes, halved
- 1/4 cup chopped celery
- 1/4 cup reduced-fat plain yogurt
- In a bowl, combine the first five ingredients. Add yogurt; stir to coat. Refrigerate until serving. Yield: 4 servings.
Originally published as Crunchy Fruit Salad in Taste of Home June/July 2001, p17
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