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5 cups
Prep time:
10 minutes


2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
6 ounces nonfat lemon yogurt


  1. Drain juice from pineapple. Cut grapes and strawberries into halves.
  2. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
  3. Drizzle yogurt over fruit. Toss lightly to coat.
  4. Refrigerate leftovers within 2 hours.

    Recipe adapted from Nutrition Matters.