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Fruit Salad with Yogurt

Fruit Salad with Yogurt – Forkwise recipe card (illustration, no photo yet)
SnacksAmerican⏱ 25 minServes 4EasyGluten-freeEgg-freeVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 cups strawberries (sliced)
  • 1 cup blueberries (rinsed)
  • 1 cup pineapple chunks (canned, or fresh)
  • 3 tbsp pineapple juice
  • 2 cups plain low-fat yogurt
  • ⅛ cup almonds (sliced or slivered )

Method

  1. Place fruit in a large bowl and mix with pineapple juice. Let stand for 15 minutes at room temperature.
  2. Place 1 cup of fruit salad in a small bowl and top with 1/2 cup of yogurt.
  3. Sprinkle almonds on top of each fruit salad. Serve immediately.

Any 100% fruit juice can be used instead of pineapple juice. Learn more about: Strawberries Blueberries Pineapples

Nutrition per serving

Serving size: 1 cup

  • Total Calories: 171
  • Total Fat: 4 g
  • Saturated Fat: 2 g
  • Cholesterol: 7 mg
  • Sodium: 88 mg
  • Carbohydrates: 28 g
  • Dietary Fiber: 4 g
  • Total Sugars: 22 g
  • Protein: 8 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · USDA Center for Nutrition Policy and Promotion · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.