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Melon-Berry Salad

The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings

Ingredients

  • 1 cup fat-free vanilla Greek yogurt
  • 1/2 cup coconut milk
  • 1/2 cup orange juice
  • 4 cups cubed cantaloupe (1/2 inch)
  • 4 cups cubed watermelon (1/2 inch)
  • 2 medium navel oranges, sectioned
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sweetened shredded coconut, toasted

Directions

  • For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving.
  • To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts
3/4 cup: 105 calories, 3g fat (3g saturated fat), 0 cholesterol, 30mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

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