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Pineapple Grapefruit Salad

This sweet-tart salad, nicely coated with a yogurt dressing, makes a refreshing light luncheon dish. "I usually put a scoop of low-fat cottage cheese in the center of the plate and surround it with the salad," writes Rosemarie Kondrk of Old Bridge, New Jersey.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1 medium pink grapefruit, peeled, sectioned and cut into bite-size pieces
  • 1/2 cup fat-free plain yogurt
  • Sugar substitute equivalent to 4-1/2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  • 5 maraschino cherries


  • In a large bowl, combine pineapple and grapefruit. Chill; drain if necessary. Just before serving, combine the yogurt, sugar substitute and vanilla. Pour over fruit; toss to coat. Top each serving with a cherry.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.

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