Layered Fruit Salad

Layered Fruit Salad

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From: Diabetic Living Magazine

Oranges, kiwi, mango and blueberries add vibrant color and fruity flavor to this 25-minute dessert.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ (8 ounce) tub light cream cheese
  • 1 (6 ounce) container plain nonfat Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon finely shredded lemon peel
  • 1 teaspoon finely shredded orange peel
  • 1 medium orange, peeled and sectioned
  • 3 medium kiwifruit, peeled and sliced
  • 1 medium mango, seeded, peeled and cubed
  • 1 cup fresh blueberries

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt and honey until smooth. Stir in lemon peel and orange peel.
  2. Divide fruit among six serving dishes; top with cream cheese mixture. Serve immediately or cover loosely with plastic wrap or foil and chill for up to 4 hours.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 131 calories; 3 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 5 g protein; 23 mcg folate; 9 mg cholesterol; 18 g sugars; 597 IU vitamin A; 60 mg vitamin C; 85 mg calcium; 0 mg iron; 102 mg sodium; 234 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ fat, ½ milk

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