Fruit Salad with Honey-Yogurt Sauce

You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

Yield: 6 servings (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)

Ingredients

• 1  cup  vanilla low-fat yogurt
• 1  tablespoon  honey
• 1 1/2  teaspoons  grated lime rind
• 3  cups  cubed pineapple (about 1 medium)
• 1 1/2  cups  chopped Braeburn apple (about 1 large)
• 1  cup  orange sections (about 2 oranges)
• 1  cup  chopped peeled kiwi (about 2 large)
• 1/3  cup  flaked sweetened coconut
• 1  medium banana, sliced
• 1/4  cup  slivered almonds, toasted

Preparation

Combine yogurt, honey, and lime rind in a small bowl.

Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.

Nutritional Information

Calories:

196 (22% from fat)

Fat:

4.8g (sat 1.8g,mono 1.7g,poly 0.8g)

Protein:

4.3g

Carbohydrate:

37.9g

Fiber:

4.7g

Cholesterol:

2mg

Iron:

0.9mg

Sodium:

40mg

Calcium:

111mg