Cool Tropical Salad
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
pineapple, fresh
fresh |
|
| 1 | cup |
mangos
or melon balls |
*
|
| 1 | cup |
papayas
or fresh peaches |
*
|
| 2 | cups |
vanilla yogurt
|
|
| 2 | tablespoons |
honey
|
|
| 1 | cup |
strawberries
sliced |
|
| 4 | x |
mint leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
pineapple, fresh
fresh |
|
| 237 | ml |
mangos
or melon balls |
*
|
| 237 | ml |
papayas
or fresh peaches |
*
|
| 473 | ml |
vanilla yogurt
|
|
| 3E+1 | ml |
honey
|
|
| 237 | ml |
strawberries
sliced |
|
| 4 | x |
mint leaves
fresh |
*
|
Directions
Cut pinapple in quarters, lengthwise.
Remove core; slice pinapple from shell and cut in cubes.
Refrigerate empty shell to chill until serving time.
Toss 1 cup of cubed pinapple with mango and papaya.
Chill.
To serve, put ⅓ cup yogurt on each pinapple shell and cover with mixed fruit.
Top with layer of remaining yogurt, which has been sweetened with honey and cover with sliced strawberries.
Garnish each serving with whole strawberry and a sprig of fresh mint.
Makes 4 generous servings.
