TROPICAL FRUIT SALAD
You don't need a long list of ingredients to toss together this refreshing medley from Nancy Stinson of Texarkana, Texas. A wonderful dressing made with pineapple yogurt coats the appealing assortment of fresh and canned fruit.
Quick Diabetic Exchange
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings
2 cans (8-1/4 ounces each) tropical fruit salad
1/2 cup pineapple or vanilla yogurt
1 teaspoon honey
1 small apple, chopped
1/2 cup halved fresh strawberries
1/2 cup halved green grapes
Nutritional Facts
One 3/4-cup serving (prepared with reduced-fat yogurt) equals 143 calories, trace fat (trace saturated fat), 1 mg cholesterol, 23 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.
Diabetic Exchanges: 2-1/2 fruit.
Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.
Yield: 4 servings
Originally published as Tropical Fruit Salad in Quick Cooking May/June 2002, p12
http://www.tasteofhome.com/recipes/tropical-fruit-salad#ixzz3P1HpcEev
Posted by: pgeistfeld@yahoo.com
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