Festive Fruit Salad
1 can (8 ounces) pineapple chunks in juice, drained
1 can (10 ounces) mandarin orange sections, drained
2 large bananas, sliced
1/2 cup miniature marshmallows
1/4 cup shredded sweetened coconut
1/3 cup toasted almonds or pecans (optional)
½ cup vanilla yogurt cheese (You can substitute nonfat or light sour cream instead of the homemade cheese.)
Place the fruit, marshmallows, coconut, and, if desired, the nuts in a large bowl, and toss to mix. Add the yogurt cheese to the fruit mixture, and toss to mix.
Cover the salad, and chill for 1 to 3 hours before serving.
Yield: 6 servings
(per 2/3 cup serving)
Carbohydrate: 26 g
Cholesterol: 0 mg
Fat: 1.8 g
Fiber: 2.3 g
Protein: 2.5 g
Sodium: 27 mg
(Note: Although the recipe itself has no listed cholesterol, the coconut does have saturated fat that will convert to cholesterol and should be skipped if you are watching cholesterol.)
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