Tangy Fruit Salad with Sweet Yogurt Dressing
|Canned pineapple chunks||4 Cup (64 tbs), drained|
|Blueberries||1 Cup (16 tbs)|
|Plain yogurt||8 Ounce (1 Carton)|
|Vanilla extract||1⁄2 Teaspoon|
Combine pineapple and blueberries in Classic 2-Qt Batter Bowl.
Cut cantaloupe in half and remove seeds.
Using Small Stainless Steel Scoop, form melon balls.
Add to Batter Bowl.
Remove hulls from strawberries with Tomato Corer.
Using Egg Slicer, cut half the strawberries into thin slices and add to other fruit.
Toss to combine.
Using Food Chopper, finely chop remaining strawberries and place in 1-Quart Batter Bowl.
Remove zest from lime, using Lemon Zester/Scorer, and add to chopped strawberries.
Use Lemon Aid to remove juice from lime.
Add juice to chopped strawberries along with yogurt, honey and vanilla extract.
Stir gently to combine.
Spoon fruit into 6 bowls.
Serve dressing alongside fruit.