Ingredients
1 medium cantaloupe
1 cup fresh pineapple or 8-ounce can pineapple chunks in 100% juice
1 cup strawberries
2 ¼ cups low-fat vanilla yogurt
Optional:
1 tablespoon fresh mint
Steps
- Rinse fruit and pat dry. Peel, remove seeds and chop cantaloupe. Peel and chop pineapple if fresh, or drain canned pineapple, if using. Slice strawberries in half, removing stem
- Add fruit and yogurt to bowl. Gently toss together with a large spoon.
- If using fresh mint, rinse, pat dry, and chop before adding to fruit salad.
Nutrition Facts |
|
| Serving Size 1 and 1/3 cup (229g) | 6 servings per container |
| Amount per serving | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 65mg | 3% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 19g | |
| Includes 6g Added Sugars | 12% |
| Protein 4g | |
| Vitamin D 1mcg | 6% |
| Calcium 121mg | 10% |
| Iron 0mg | 0% |
| Potassium 465mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin A: 36% Daily Value Vitamin C: 58% Daily Value |
|
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Cantaloupe, Pineapple, and Strawberry Salad. Recipe source: *Adapted from a Chef David Bearl recipe. Available at familynutritionprogram.org. Access date: 09-05-2024.