Fruit Salad with Yogurt

Name: Fruit Salad with Yogurt
Yield: 4 Servings
Ingredients: 2 cups strawberries (sliced); 1 cup blueberries (rinsed); 1 cup pineapple chunks (canned or fresh); 3 tablespoons pineapple juice; 2 cups plain low-fat yogurt; 1/8 cup almonds (sliced or slivered)

Source: USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This colorful salad combines sliced strawberries, pineapple chunks, and blueberries coated in pineapple juice. Serve topped with low-fat yogurt and slivered almonds for a treat that looks as good as it tastes.

Makes

4 Servings

Ingredients

2 cups strawberries (sliced)
1 cup blueberries (rinsed)
1 cup pineapple chunks (canned or fresh)
3 tablespoons pineapple juice
2 cups plain low-fat yogurt
1/8 cup almonds (sliced or slivered)

Directions

Place fruit in a large bowl and mix with pineapple juice. Let stand for 15 minutes at room temperature.
Place 1 cup of fruit salad in a small bowl and top with 1/2 cup of yogurt.
Sprinkle almonds on top of each fruit salad. Serve immediately.

Notes

Any 100% fruit juice can be used instead of pineapple juice. Learn more about: Strawberries Blueberries Pineapples

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.