Yield: 6 servings
1 ½ cups grapes
1 medium apple
1 16-ounce can chunky, unsweetened pineapple, drained (save the
¼ cup walnuts, finely chopped
½ cup low-fat vanilla yogurt
2 Tablespoons pineapple juice, saved from canned pineapple
1. Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and
drain juice into a measuring cup. Combine fruit into a serving bowl.
2. Put yogurt into a small bowl or cup. Add juice and stir with a whisk until smooth. Pour
mixture over fruit and toss gently to coat.
3. Sprinkle with desired nuts, coconut and cinnamon.