Layered Fruit Flag Salad

Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."

Prep Time

Minutes

Total Time

Minutes

Makes

servings

cans (8 oz each ) pineapple tidbits in juice

medium bananas, sliced

pints (6 cups) fresh strawberries

containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt

1 1/2

cups frozen (thawed) whipped topping

tablespoons powdered sugar

cups cubed (1/2 to 3/4 inch) cantaloupe, well drained

1 1/2

pints (3 cups) fresh blueberries

cups miniature marshmallows

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Makes 12 servings

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

Tip

You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.

Nutrition Information:

1 Serving (1 Serving)

Calories 210

(Calories from Fat 25),

Total Fat 3g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 40mg;
Total Carbohydrate 41g

(Dietary Fiber 4g,
Sugars 31g),

Protein 4g;

Percent Daily Value*:

Exchanges:

0 Starch;
1 1/2 Fruit;
1 Other Carbohydrate;
1/2 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Layered Fruit Flag 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