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Fruit Salad

Cost/Serving: $0.45
Yield: [6 servings] / Serving Size = 1/2 cup
Ingredients:
1 (8 ounce) can fruit cocktail packed in juice, drained
1 (8 ounce) can pineapple tidbits packed in juice, drained
1 apple, chopped
1 banana, sliced
½ cup (4 ounces) vanilla yogurt
Pinch of cinnamon or nutmeg

Directions:
1. Wash the apple.
2. Collect, cut, and measure all ingredients before starting to prepare the recipe.
3. Drain the juice from the cans of fruit cocktail and pineapple into a medium bowl. Toss the chopped apple and sliced banana in the fruit juice to prevent browning, then remove from the juice.*
4. In a larger bowl, mix fruit cocktail, pineapple, apple, and banana.
5. In a small bowl, mix the yogurt and cinnamon or nutmeg.
6. Serve fruit salad in small bowls or cups. Top each serving with a spoonful of the yogurt mixture.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

* When you drain the canned fruit, save the juice to drink or to add to a smoothie.

Be creative! Substitute any canned or fresh fruit (wash first).

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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  • Low in:
    • Added sugar
    • Total fat
    • Trans fat
    • Sodium
  • High in:
    • At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
    • Whole grains (if the recipe contains grains)

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  • Use low cost, readily available ingredients
  • Be able to be prepared relatively quickly

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