Fresh Fruits with Cranberry Yogurt Sauce
|Baby greens||6 Cup (96 tbs)|
|Fresh pineapple slices||3 , peeled and halved|
|Cranberries||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Low fat vanilla yogurt||1 1⁄2 Cup (24 tbs)|
1. Divide baby greens and pineapple evenly among salad plates. Peel and thinly slice kiwifruit and banana; add to salad plates. Remove rind from cantaloupe; slice cantaloupe and add to other fruits.
2. Using a vegetable peeler, remove peel from orange. Cut peel into 1-inch sections and place in food processor or blender. Cut peeled orange into quarters and place in food processor or blender. Peel, core and slice apple. Add cranberries, apple and sugar to food processor or blender; process 10 seconds or until finely chopped, scraping side of bowl as needed. Add yogurt; process until blended. Pour sauce over fruits and greens. Serve immediately.