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Fruit with Yogurt Sauce

 Fruit with Yogurt Sauce
"This citrus and spice sauce for fresh fruit is such a success that I had to share the recipe," remarks Diane Hixon of Niceville, Florida. It's terrific alongside fruit kabobs or tossed into a medley.
8 ServingsPrep: 15 min. + chilling


  • 3/4 cup boiling water
  • 1/4 cup raisins
  • 1 cup (8 ounces) lemon yogurt
  • 1/4 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon ground allspice
  • 1/8 to 1/4 teaspoon ground cardamom
  • 4 large firm bananas, cut into 1/2-inch slices
  • 2 tablespoons lemon juice
  • 2 medium cantaloupe, peeled, seeded and cubed
  • 3 cups seeded cubed watermelon


  • Place the water and raisins in a small bowl; let stand for 5 minutes.
  • Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and
  • cardamom. Drain raisins; stir into yogurt mixture. Cover and
  • refrigerate for at least 1 hour.
  • Toss bananas in lemon juice. Alternately thread fruit on wooden
  • skewers or place in a serving bowl. Serve with yogurt sauce. Yield:
  • 8 servings.
Nutritional Facts: One serving (with 2 tablespoons sauce) equals 170 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 47 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch.