Saturday, November 12, 2016

EMERALD FRUIT SALAD

3 medium-size tart green apples, cubed
2 cups cubed honeydew melon
2 cups halved green grapes
3 kiwifruit, peeled, sliced and quartered
1 cup reduced-fat plain yogurt
3 tbsp powdered sugar
3 tbsp orange juice
1/2 tsp grated orange peel

In a large bowl, combine the fruit.

In a small bowl, combine the yogurt, powdered sugar, orange juice and peel. Spoon over the fruit mixture and serve immediately.

Yield: 6-7 servings

Note: TOH recipe and photo

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