I was looking for a light meal for brunch and decided to toss every type of fruit I had in the house into a yogurt-based salad for lunch. It went over well with my lunch guest who is a fussy eater. My sister actually asked for seconds. The nice thing about this is you make what you need at the time and don’t have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.
Original recipe makes 2 servings
Ingredients
1 small orange, peeled and diced
1/2 mango, diced
1/2 cup fresh blueberries
1/2 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 small banana, sliced
2 tablespoons plain yogurt
1 tablespoon maple syrup
1 pinch white sugar
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PREP
15 mins
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READY IN
15 mins
Directions
- Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.
Nutrition
Calories: 156 kcal
Carbohydrates: 38.1 g
Cholesterol: < 1 mg
Fat: 0.9 g
Fiber: 6.3 g
Protein: 2.6 g
Sodium: 13 mg
