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Fruit Salad

Notes

Recipe Notes

  • Try with different fruit and yogurt flavors.
Photo of Fruit Salad
Prep time: 10 minutes
Makes: 5 cups
Nutrition Facts: View Label

Ingredients

2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
3/4 cup (6 ounces) low-fat or nonfat lemon yogurt

Directions

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

    Recipe adapted from Nutrition Matters.

Comment

Sherman Extension has made this recipe as part of a teen afterschool cooking class at Sherman County School.  It is easy to make, can be adapted to whatever families may have on hand, and is well received by the teens. 

I have made this recipe in class and for a food bank.  It is easy and tasty!  It's also easy for kids to make with little supervision.  I usually use vanilla yogurt because lemon is sometimes hard to find.  

We make this recipe in classes with kids of all ages and it is always a hit!  It is easily adaptable to different fruits and different yogurt flavors.

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