Summer Pineapple Fruit Salad
This fresh salad can even be served as dessert. For a special treat, toast some angel food cake and top it with this salad.
INGREDIENTS
- 1 cup lemon yogurt
- ¼ cup nonfat whipped salad dressing
- 1 teaspoon lemon zest
- 2 tablespoons honey
- 1 teaspoon chopped fresh thyme
- 1 fresh pineapple
- 1 cantaloupe
- 1 honeydew melon
- 2 cups sliced strawberries
- 1 pint blueberries
- 1 cup raspberries
In large bowl, combine yogurt, salad dressing, lemon zest, and honey, and mix well. Stir in thyme and set aside.
Twist top off pineapple and discard. Slice pineapple in half, then cut off rind. Cut into quarters, then cut out center core.
Slice pineapple and add to yogurt mixture.
Cut cantaloupe and melon in half, scoop out seeds and discard, and peel.
Cut into cubes and add to yogurt mixture along with strawberries and blueberries. Toss gently and top with raspberries.
Serve immediately, or cover and refrigerate up to 4 hours.
Serves 8
Calories: 201.31
Fat: 3.63 grams
Saturated fat: 0.73 grams
Dietary fiber: 5.04 grams
Sodium: 94.22 mg
Cholesterol: 1.70 mg
Fresh Fruit
Soft fruits, like berries, are sold perfectly ripe, so should be eaten within 1–2 days. Melons are usually unripe, and can sit on the kitchen counter for a couple of days until they give when gently pressed. All fruit is very fragile, so toss it gently in the dressing. Fruit salads can be varied according to the season; use apples and pears in the fall.
