- 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.