Fruit Salad
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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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.