Yesterday was the first day of spring. But apparently Mother Nature didn’t get the memo, because we woke up to a layer of frost covering everything. But I am not letting that deter me. I know that spring weather is just around the corner, and I am totally ready. Ready to see blossoms on my trees. Ready to see flowers blooming. Ready to leave windows open all day long to air out the house. Ready to wear sandals. And ready to start eating less soup and more salad.
So in honor of “I wish the first day of spring meant that warm weather was a guarantee” day, I am sharing a recipe for fruit salad with yogurt. Which is actually good any time of year. And very simple. My 12 year old made this for dinner a several weeks ago. You can use any type of fruit. We also like to use strawberries and grapes, but we didn’t have any, so he just used apples and bananas. It is always a hit!
Fruit Salad with Yogurt
- 3 apples, cut in chunks
- 1 20 oz can pineapple tidbits, well drained
- 1 banana, sliced
- 6 oz strawberry yogurt
- 1 cup Cool Whip
- Maraschino cherries for garnish if desired
- Combine all ingredients in a bowl. Stir till well coated.
- Serve immediately. If you want to make it ahead, just leave out the bananas and add them right before you serve it. Refrigerate any leftovers.
Amount Per Serving: Calories: 181Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 20mgCarbohydrates: 38gFiber: 4gSugar: 30gProtein: 2g