Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 3 oranges, peeled and chopped
- 2 pink or red grapefruit, peeled and chopped
- 2 cups seedless red grapes, halved
- 1 6-ounce container low-fat lemon yogurt
- 1 teaspoon honey
Directions
- On a cutting board, cut tops and bottoms off of oranges and grapefruits so each piece of fruit has two flat ends.
- Place fruit on one flat end and carefully cut off peel and pith from top to bottom.
- Once peel is removed, chop up fruit. The fewer cuts made, the more juice will be kept in the fruit.
- Halve the grapes.
- Toss fruit in a bowl and refrigerate until thoroughly chilled, approximately 2 hours.
- Add honey to yogurt. Drizzle mixture over fruit just before serving.
Tips and variations
- If you do not have lemon yogurt, use vanilla yogurt and add 2 tablespoons of lemon juice.
- Garnish with fresh mint.
Nutritional info
Calories
129
Total fat
0.7 g
Saturated fat
0.3 g
Cholesterol
1.7 mg
Sodium
17.7 mg
Total carbohydrates
30.7 g
Dietary fiber
3.3 g
Protein
2.8 g
Total sugar
24.7 g
Allergens
Dairy
