| 1 | medium kiwifruit, peeled, chopped (2/3 cup) |
| 1 | medium orange, peeled, sectioned and chopped (1/2 cup) |
| 1/2 | cup sliced strawberries |
| 1 | tablespoon lime juice |
| 2 | teaspoons sugar |
| 1/2 | teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger |
| 3 | medium bananas |
| 1 1/2 | quarts (6 cups) vanilla low-fat frozen yogurt |
| 1/2 | cup whipped cream topping in aerosol can |
| Chocolate sprinkles |
| 6 | maraschino cherries with stems |
| 1. | In 1-quart saucepan, mix kiwifruit, orange, strawberries, lime juice, sugar and gingerroot. Heat over medium-low heat, stirring occasionally, just until warm. |
| 2. | Cut each banana crosswise in half; cut each half lengthwise in half. |
| 3. | Divide frozen yogurt among 6 serving dishes. Arrange 2 banana pieces in each dish on either side of frozen yogurt. Spoon fruit salsa over frozen yogurt. Garnish with whipped cream topping, chocolate sprinkles and cherries. |
|
| A great topping for your recipe repertoire! Use the salsa to top cake slices, cheesecake, ice cream, cut-up fresh fruit and even vanilla yogurt. |
|
| Using minced or ground gingerroot from the jar makes for one less ingredient to chop. Look for it in the produce section of your grocery store. |
Nutrition Information:
305 ( 35 ); 4 g ( 2 g); 10 mg; 125 mg; 58 g ( 3 g); 10 g 4 %; 64 %; 32 %; 2 %