Minted Fruit Salad Recipe
Ingredients
| Strawberries | 8 Ounce, hulled | |
| Blueberries | 3 Ounce, picked over | |
| Nonfat vanilla yogurt | 1⁄2 Cup (8 tbs) | |
| Plum | 3 Ounce, pitted, thinly sliced | |
| Sherry | 1 Tablespoon | |
| Cantaloupe balls | 4 Ounce | |
| Honeydew balls | 8 | |
| Sugar | 1 Teaspoon | |
| Squeezed orange juice | 2 Tablespoon | |
| Chopped mint | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 114 Calories from Fat 5
% Daily Value*
Total Fat 0.59 g0.9%
Saturated Fat 0.11 g0.57%
Trans Fat 0 g
Cholesterol 0.6 mg0.2%
Sodium 70.6 mg2.9%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3.2 g13%
Sugars 20.9 g
Protein 3 g6.7%
Vitamin A 25.5% Vitamin C 116%
Calcium 8.9% Iron 4.3%
*Based on a 2000 Calorie diet
Directions
Add the sugar, orange juice, and mint.
Mix to coat evenly.
For the dressing, whisk the sherry into the yogurt.
Distribute fruit salad among small individual serving bowls.
Top each portion with 2 tablespoons of the sherried yogurt and garnish with chopped mint.
Refrigerate for 1 hour to chill before serving.
Chef
