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Fruit and Yogurt Salad

Pediatric Fitness

Fruit and Yogurt Salad

2 small bananas, sliced 
1 20-ounce can pineapple chunks, in juice, drained 
1 8-ounce container low-fat yogurt (try vanilla or lemon) 
1 15-ounce can (2 cups) fruit cocktail in juice, drained
Wash, peel and slice bananas. Drain pineapple chunks and fruit cocktail. Mix fruits and yogurt together. Cover and chill until ready to serve.

For variation, use the following fresh fruits, instead of canned:
1 cup grapes, seedless, halved
2 cups cantaloupe, cut into bite sized pieces
1 cup strawberries, quartered
1 cup apple, cut into bite sized pieces

Note: If the pineapple and fruit cocktail are left out, add a little lemon juice to bananas and apples to prevent browning.

Makes 10 servings. Serving size: ½ cup

Nutrition Information: 90 calories, 0 g total fat, 0 g saturated fat, 1 g protein, 20 g carbohydrate, 1 g dietary fiber, 20 mg sodium