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Tangy Fruit Salad with Sweet Yogurt Dressing Recipe
|Canned pineapple chunks||4 Cup (64 tbs), drained|
|Blueberries||1 Cup (16 tbs)|
|Plain yogurt||8 Ounce (1 Carton)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1879 Calories from Fat 125
% Daily Value*
Total Fat 15 g22.3%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 29.5 mg
Sodium 626.1 mg26.1%
Total Carbohydrates 462 g153.9%
Dietary Fiber 46.3 g185.3%
Sugars 390.2 g
Protein 35 g70.6%
Vitamin A 1846.1% Vitamin C 2172.4%
Calcium 61.6% Iron 47.2%
*Based on a 2000 Calorie diet
Cut cantaloupe in half and remove seeds.
Using Small Stainless Steel Scoop, form melon balls.
Add to Batter Bowl.
Remove hulls from strawberries with Tomato Corer.
Using Egg Slicer, cut half the strawberries into thin slices and add to other fruit.
Toss to combine.
Using Food Chopper, finely chop remaining strawberries and place in 1-Quart Batter Bowl.
Remove zest from lime, using Lemon Zester/Scorer, and add to chopped strawberries.
Use Lemon Aid to remove juice from lime.
Add juice to chopped strawberries along with yogurt, honey and vanilla extract.
Stir gently to combine.
Spoon fruit into 6 bowls.
Serve dressing alongside fruit.