PUBLISHED 07/03/2003
Fruit Salad Ingredients:
- 1 cup blueberries (rinsed and cleaned)
- 1 cup cantaloupe, in small cubes
- 1 cup strawberries, sliced
- 1 peach, in cubes
- 1 kiwifruit, sliced and quartered
- 1 cup red grapes
- Juice of 1 lime
Cake:1 fat-free, ready-to-eat pound cake or angel food cake, sliced into serving pieces
Topping:- 1 8-oz carton low-fat lemon yogurt
- juice of 1/2 lemon
- 2 tbsp honey
- mint leaves for garnish
Directions: Combine prepared fruit in a bowl, toss with lime juice, then refrigerate. When cool, spoon fruit salad on top of cake slice, then top with yogurt mixture (stirred together just before serving). Garnish with mint leaves. Serves 6 to 8.
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