Minted Fruit Salad
|Strawberries||8 Ounce, hulled|
|Blueberries||3 Ounce, picked over|
|Nonfat vanilla yogurt||1⁄2 Cup (8 tbs)|
|Plum||3 Ounce, pitted, thinly sliced|
|Cantaloupe balls||4 Ounce|
|Squeezed orange juice||2 Tablespoon|
|Chopped mint||1 Tablespoon|
Combine the fruit in a large mixing bowl.
Add the sugar, orange juice, and mint.
Mix to coat evenly.
For the dressing, whisk the sherry into the yogurt.
Distribute fruit salad among small individual serving bowls.
Top each portion with 2 tablespoons of the sherried yogurt and garnish with chopped mint.
Refrigerate for 1 hour to chill before serving.