easy as:
Fruit Salad
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Ingredients:
- 2 cups strawberries
- 1 cup blueberries
- 1 cup grapes
- 1 can (8 ounces) pineapple chunks
- 6 ounces nonfat lemon yogurt
Directions:
1. Drain juice from pineapple. Cut grapes and strawberries into halves.
2. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
3. Drizzle yogurt over fruit. Toss lightly to coat.
Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
Prep time:
10 minutes
Cook time:
none
Servings:
5 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
