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Yogurt Honey Fruit Bowl

 Yogurt Honey Fruit Bowl
On our farm, husband Loren and I have visitors year-round. We enjoy sharing this delicious and nutritious dish with friends and family at breakfast.
6-8 ServingsPrep: 25 min. + cooling


  • 1/4 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 4 teaspoons lemon juice
  • 1 egg yolk, lightly beaten
  • 1 cup (8 ounces) plain yogurt
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 cups chopped mixed fruit
  • 1/2 cup chopped nuts
  • 1/2 cup granola without raisins


  • In a small saucepan, combine cornstarch and salt. Blend in honey and
  • lemon juice; cook over medium-low heat, stirring constantly until
  • thickened and bubbly. Cook and stir another 2 minutes. Gradually
  • stir half of the hot mixture into the egg yolk; return all to the
  • saucepan and cook for 2 minutes. Remove from the heat; blend in
  • yogurt. Cool completely.
  • Fold in whipped topping. Layer a fourth of the fruit, yogurt mixture,
  • nuts and granola in a serving bowl. Repeat layers, ending with
  • granola. Refrigerate. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 248 calories, 12 g fat (6 g saturated fat), 30 mg cholesterol, 58 mg sodium,

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Yogurt Honey Fruit Bowl (continued)

Nutritional Facts: 32 g carbohydrate, 3 g fiber, 5 g protein.