Makes 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Note: Not a diabetes-friendly recipe.
It's sheer bliss - lots of fresh summer fruit topped with creamy yogurt.
1 container (6 ounces) Yoplait Thick and Creamy key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
- In small bowl, mix yogurt and orange juice; set aside.
- In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
For lunch, round out with a side of veggies and a whole wheat english muffin with 0 grams trans fat margarine.
To Toast Coconut: Heat oven to 350˚F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Ingredient variation:
Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.
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1 Serving
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Calories: 120
Protein: 2g
Carbohydrate: 25g
Dietary Fiber: 2g
Total Fat: 1.5g
Saturated Fat: 1g
Cholesterol: 0mg
Calcium: 40mg
Sodium: 25mg
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