Fresh Fruit Summer Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #5240
April 21, 2012
Categories: Condiments, Desserts, Fancy/Entertaining, Dinner, Lunch, Salads, Side Dishes, Nuts/Seeds, Fruit, Blackberry, Blueberry, Cantaloupe, Pineapple, Watermelon, North American, Pacific Northwest, Pacific Rim, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Baby Shower, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Valentine's Day, Winter, Refrigerator, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Fat, Make it from scratch more
"All the wonderful fresh fruit of summer, whatever is in season, makes refreshing fruit salads. I use whatever is going locally the day I make it, berries, peaches, apricots, pineapple, melons etc., mmmm lushious!!"
Ingredients
Nutritional
- Serving Size: 1 (329.5 g)
- Calories 150.4
- Total Fat - 5.4 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.9 mg
- Sodium - 134.8 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 3 g
- Sugars - 18.7 g
- Protein - 4.5 g
- Calcium - 112.6 mg
- Iron - 0.7 mg
- Vitamin C - 38.7 mg
- Thiamin - 0.1 mg
Step 1
In a small bowl whisk together nonfat yogurt, splenda, cardamom and salt, set aside.
Step 2
Combine the rest of the ingredients in a large bowl, carefully mix. (fresh basil leaves, roughly chopped, may be added if using). Pour nonfat yogurt mix over the fruit and carefully stir to coat.
Step 3
Alternately, the nonfat yogurt mix can be served on the side, or as a topping on each serving. Ganish with fresh basil leaves.
Tips & Variations
No special items needed.
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