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2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
3/4 cup (6 ounces) low-fat or nonfat lemon yogurt


  1. Wash hands with soap and water.
  2. Drain juice from pineapple. Cut grapes and strawberries into halves.
  3. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
  4. Drizzle yogurt over fruit. Toss lightly to coat.
  5. Refrigerate leftovers within 2 hours.

    Recipe adapted from Nutrition Matters.


  • Try with different fruit and yogurt flavors.
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5 cups
Prep time:
10 minutes
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