• 2 cups strawberries
• 1 cup blueberries
• 1 cup grapes
• 1 can (8 ounces) pineapple chunks
• 6 ounces nonfat lemon yogurt

1. Drain juice from pineapple. Cut grapes and strawberries into halves.

2. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.

3. Drizzle yogurt over fruit. Toss lightly to coat.

Refrigerate leftovers within 2 hours.

Recipe adapted from Nutrition Matters.