Lemon yogurt and honey flavor this lighter version of a favorite classic fruit salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl toss together pineapple, apples or pears, celery, grapes, and kiwifruits. In a small bowl stir together the mayonnaise dressing or salad dressing, yogurt, and honey; fold gently into pineapple mixture.

    Advertisement
  • Cover and chill for up to 6 hours. Just before serving, stir in toasted walnuts. If desired, serve on flowering kale or lettuce leaves.

Tips

Tip: Refrigerate ripe, fresh pineapple for up to 2 days. Do not store at room temperature. Cut pineapple will last a couple more days if placed in an airtight container in the refrigerator.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

123 calories; protein 2g 4% DV; carbohydrates 26g 8% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars -1g; fat 2g 3% DV; saturated fat -1g -5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 189mg 8% DV.