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Tropical Fruit and Yogurt Salad Recipe

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In Huntsville, Alabama, Ashley Braswell dresses up her fruit salad with yogurt cheese—the solids remaining after the whey has been drained from yogurt.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 cups vanilla yogurt
  • 4 large firm bananas, sliced
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 cup miniature marshmallows
  • 1/4 cup flaked coconut, toasted

Nutritional Facts

3/4 cup equals 192 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 44 mg sodium, 42 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 fruit, 1/2 low-fat milk.

Directions

  1. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
  2. Remove yogurt from cheesecloth and discard liquid from bowl. In a large bowl, combine the bananas, oranges, pineapple, marshmallows and coconut. Add yogurt; stir gently to combine. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Originally published as Festive Fruit Salad in Light & Tasty February/March 2005, p47

Nutritional Facts

3/4 cup equals 192 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 44 mg sodium, 42 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 fruit, 1/2 low-fat milk.

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