Autumn Fruit Salad

Autumn Fruit Salad

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From: Diabetic Living Magazine

Take advantage of pears when they're at their best in the fall and winter. This fruit salad combines ripe pears with low-fat Greek yogurt, toasted pecans, and a touch of honey. It's perfect for breakfast, a snack, or dessert.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 ripe pears, cubed
  • 2 tablespoons lemon juice
  • ⅓ cup chopped pecans, toasted (see Tip)
  • ¼ cup plain low-fat Greek yogurt
  • 1 tablespoon honey or agave nectar
  • Ground cinnamon (optional)


  • Prep

  • Ready In

  1. Combine pears and lemon juice in a medium bowl. Stir in pecans. Divide the pear mixture among four serving bowls.
  2. Combine yogurt and honey (or agave nectar) in a small bowl. Top each serving of the pear mixture with a dollop of the yogurt mixture. If desired, sprinkle with cinnamon.
  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ¾ cup salad and 1 tablespoon yogurt mixture
  • Per serving: 140 calories; 7 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 3 g protein; 9 mcg folate; 1 mg cholesterol; 14 g sugars; 34 IU vitamin A; 7 mg vitamin C; 31 mg calcium; 0 mg iron; 7 mg sodium; 148 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, ½ fruit, ½ milk

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