AuthorMike EgrieCategory, DifficultyBeginner
Fruit Salad
Yields5 Servings
Prep Time20 mins
 20 oz pineapple chunks, canned in own juice, drained
 2 pears, cut into bite size chunks
 2 peaches, cut into bite size chunks
 5 apricots, cut into bite size chunks
 1 ¼ cups plain low-fat yogurt
 1 cup granola
1

Drain can of pineapple well.

2

Mix fruit together in a medium sized bowl.

3

Pour yogurt over the top and blend gently.

4

Spoon into 5 different bowls and sprinkle with granola. Serve.

How to Select:
Choose apricots that are plump, firm and uniformly colored.

How to Store:
Store apricots at room temperature until ripe then in the refrigerator in a plastic bag for 3-5 days.

How to Select:
Choose tomatoes with bright, shiny skins and firm flesh.

Nutrition Benefits:
Low fat, saturated fat free, cholesterol free, sodium free, excellent source of vitamin A and vitamin C, good source of potassium and fiber.

Ingredients

 20 oz pineapple chunks, canned in own juice, drained
 2 pears, cut into bite size chunks
 2 peaches, cut into bite size chunks
 5 apricots, cut into bite size chunks
 1 ¼ cups plain low-fat yogurt
 1 cup granola

Directions

1

Drain can of pineapple well.

2

Mix fruit together in a medium sized bowl.

3

Pour yogurt over the top and blend gently.

4

Spoon into 5 different bowls and sprinkle with granola. Serve.

Fruit Salad
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