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Fruit Salad
Ingredients
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
Directions
- Wash hands with soap and water.
- Drain juice from pineapple. Cut grapes and strawberries into halves.
- Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
- Drizzle yogurt over fruit. Toss lightly to coat.
- Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
Notes
- Try with different fruit and yogurt flavors.