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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 25 mins


Ingredient Checklist


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.

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


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; fat 2g 3% DV; sodium 189mg 8% DV.