TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 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: 192 calories, 2g fat (1g saturated fat), 5mg cholesterol, 44mg sodium, 42g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fruit, 1/2 reduced-fat milk.


  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

Reviews for Tropical Fruit and Yogurt Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image