| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Caprial1 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Plain yogurt |
| 1/4 | c | Confectioners' sugar |
| 1/3 | c | Honey |
| 1 | ds | Almond extract |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground allspice |
| 1 | pn | Ground cinnamon |
| 1 | ts | Chopped fresh mint |
| 1 | pt | Strawberries; hulled and |
| ; quartered | ||
| 1 | sm | Cantaloupe; peeled and diced |
| 1 | sm | Pineapple; peeled and diced |
| 1 | pt | Blueberries |
| 2 | Mangoes; peeled and diced | |
| 2 | Papayas; peeled and diced | |
| 1/2 | c | Toasted almonds |
INSTRUCTIONS
HONEY YOGURT DRESSING FRUIT SALAD For the dressing, combine yogurt, confectioners' sugar, and honey in a bowl, mixing well. Add almond extract, ginger, allspice, cinnamon, and mint and mix well. Set aside while you prepare the fruit. For the salad, place the fruit in a bowl and toss to mix. Add dressing and mix well. Place in refrigerator until ready to serve. Top with toasted almonds just before serving. Serves six. Converted by MC_Buster. Per serving: 1908 Calories (kcal); 55g Total Fat; (23% calories from fat); 42g Protein; 354g Carbohydrate; 47mg Cholesterol; 278mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 14 Fruit; 8 1/2 Fat; 7 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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