1 can (8 ounces) pineapple chunks
6 ounces nonfat lemon yogurt
- Drain juice from pineapple. Cut grapes and strawberries into halves.
- Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
- Drizzle yogurt over fruit. Toss lightly to coat.
- Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
5 cupsNutrition Facts: View Label
Last updated: 04/30/19