Yield: 6 Servings | Serving Size: 1/2 cup

A bowl of fruit salad topped with yogurt and a blackberry.

This recipe and photo are used with the permission of Colorado state University Extension's Eating Smart Being Active program.

Cost/Serving: $0.57

Ingredients:

1 (8-ounce) can fruit cocktail packed in juice, drained

1 (8-ounce) can pineapple tidbits packed in juice, drained

1 apple, shopped

1 banana, sliced

1/2 cup (4-ounces) vanilla yogurt

Pinch of cinnamon or nutmeg

 

Directions:

  1. Wash the apple.
  2. Collect, cut, and measure all ingredients before starting to prepare the recipe.
  3. Drain the juice from the cans of fruit cocktail and pineapple
    into a medium bowl. Toss the chopped apple and sliced
    banana in the fruit juice to prevent browning, then remove
    from the juice. *
  4. In a larger bowl, mix fruit cocktail, pineapple, apple, and banana.
  5. In a small bowl, mix the yogurt and cinnamon or nutmeg.
  6. Serve fruit salad in small bowl or cups. Top each serving with
    a spoonful of the yogurt mixture.
  7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

*When you drain the canned fruit, save the juice to drink or to add to a smoothie.

 

Be creative! Substitute any canned or fresh fruit (wash first).

 

Nutrition Facts: Servings: 6, Serving Size: 1/2 cup
Amount per serving: Calories 90, Total Fat 0.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol <5mg, Sodium 15mg, Total Carbohydrate 21g, Dietary Fiber 2g, Total Sugars 18g (Incl. 10g Added Sugars), Protein 2g

 

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