Layered Yogurt Fruit Salad

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt

tablespoons orange juice

cups fresh pineapple chunks

cup strawberry halves

cups green grapes

cup blueberries

cups cubed cantaloupe

1/4

cup flaked or shredded coconut, toasted

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.

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.

Layered Yogurt Fruit Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens