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Tropical Fruit and Yogurt Salad

I dress up my fruit salad with yogurt cheese—the solids remaining after the whey has been drained from yogurt. —Ashley Braswell, Huntsville, Alabama
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2 cups vanilla yogurt
  • 4 large firm bananas, sliced
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 cup miniature marshmallows
  • 1/4 cup sweetened shredded coconut, toasted

Directions

  • Line a strainer with 4 layers of cheesecloth and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
  • Remove yogurt from cheesecloth and discard liquid from bowl. In a large bowl, combine the bananas, oranges, pineapple, marshmallows and coconut. Add yogurt; stir gently to combine. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
3/4 cup: 192 calories, 2g fat (1g saturated fat), 5mg cholesterol, 44mg sodium, 42g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fruit, 1/2 reduced-fat milk.

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