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.

Serves 4 · Dairy

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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 )

Make it lactose-friendly

2 cups plain low-fat yogurt → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

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.

Nutrition (per serving)

Calories	171
Protein	8.0 g
Fat	4.0 g
Carbs	28.0 g
Fiber	4.0 g
Sodium	88 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)