Fruit Salad with Yogurt
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
Steps written by Kubbord
What goes in
- 2 cupsstrawberries, sliced
- 1 cupblueberries, rinsed
- 1 cuppineapple chunks
- 44.4 mlpineapple juice
- 2 cupsplain low-fat yogurt
- 0.1 cupalmonds, sliced or slivered
How to cook it
- In a large bowl, combine the sliced strawberries, blueberries, pineapple chunks, and pineapple juice, tossing gently to coat the fruit evenly.
- Let the fruit mixture stand at room temperature for 15 minutes so the juices release and the flavors blend.
- Divide the fruit salad among 4 small serving bowls, using about 1 cup per bowl, and spoon ½ cup of plain low-fat yogurt over each portion.
- Sprinkle the almonds evenly over the yogurt topping on each bowl and serve immediately.
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