Layered Yogurt Fruit Salad

Layered Yogurt Fruit Salad

It's sheer bliss - lots of fresh fruit topped with creamy yogurt.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

1
container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2
tablespoons orange juice
2
cups fresh pineapple chunks
1
cup strawberry halves
2
cups green grapes
1
cup blueberries
2
cups cubed cantaloupe
1/4
cup flaked or shredded coconut, toasted
  1. Mix yogurt and orange juice; set aside.
  2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Substitution
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.
How-To
To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Success
To keep the salad cold longer, chill the serving bowl before you assemble the salad. Or place salad bowl in a dish filled with crushed ice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 25mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.