| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Low fat | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Fresh pineapple |
| 1 | c | Mango chunks or melon balls |
| 1 | c | Diced papaya or fresh |
| Peaches | ||
| 2 | c | Ff plain or vanilla yogurt |
| (I like the vanilla but it | ||
| Is sweet) | ||
| 2 | tb | Honey (can eliminate it if |
| Using vanilla yogurt) | ||
| 1 | c | Sliced strawberries |
| 4 | Sprigs fresh mint |
INSTRUCTIONS
Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from shell and cut in cubes. Refrigerate empty shell to chill until serving time. Toss 1 cup of cubed pinapple with mango and papaya. Chill. To serve, put 1/3 cup yogurt on each pinapple shell and cover with mixed fruit. Top with layer of remaining yogurt, which has been sweetened with honey and cover with sliced strawberries. Garnish each serving with whole strawberry and a sprig of fresh mint. Makes 4 generous servings. Recipe by Diane Morrissey. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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