Tropical Fruit and Yogurt Salad Recipe

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

Ingredients

  • 2 cups reduced-fat 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

Directions

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.
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: 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.

  • 2 cups reduced-fat 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
  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. Remove yogurt from cheesecloth and discard liquid from bowl.
  2. 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

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