|Plain yogurt||1⁄2 Cup (8 tbs)|
|Banana||1 Medium, sliced|
|Lemon juice||1 Teaspoon|
|Canned mandarin orange sections||11 Ounce, drained (1 Can)|
|Canned pineapple chunks in juice||8 Ounce, drained (1 Can)|
|Ground nutmeg||To Taste|
Combine yogurt and sugar.
Dip banana slices into lemon juice to prevent darkening.
Layer yogurt mixture with banana slices, orange sections, and pineapple chunks in 4 sherbet dishes.
Sprinkle each serving with nutmeg.
Cover and chill at least 1 hour.