From the Pantry Butler kitchen
Fruit Salad with Yogurt
This colorful salad combines sliced strawberries, pineapple chunks, and blueberries coated in pineapple juice. Serve topped with low-fat yogurt and slivered almonds for a treat that looks as good as it tastes. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food
Ingredients
- 2 cups strawberries — sliced
- 1 cup blueberries — rinsed
- 1 cup pineapple chunks — canned or fresh
- 3 tablespoons pineapple juice
- 2 cups plain low-fat yogurt
- 1/8 cup almonds — sliced or slivered
Method
- Place fruit in a large bowl and mix with pineapple juice.
- Let stand for 15 minutes at room temperature.
- Place 1 cup of fruit salad in a small bowl and top with 1/2 cup of yogurt.
- Sprinkle almonds on top of each fruit salad.
- Serve immediately.
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