| 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
A Message from our Provider:
“God is waiting for you”