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Tropical Fruit and Yogurt Salad

 Tropical Fruit and Yogurt Salad
In Huntsville, Alabama, Ashley Braswell dresses up her fruit salad with yogurt cheese—the solids remaining after the whey has been drained from yogurt.
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
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.