Fruit Salad with Curry-Honey Sauce
1 ripe mango, peeled and cubed (1 ½ cups)
4 cups chopped fresh pineapple
¼ cup fresh lemon juice
1 cup low-fat plain or vanilla yogurt
2 Tbs. honey
¼ tsp. curry powder (optional)
½ cup fresh raspberries
⅓ cup toasted flaked coconut for garnish (optional)
- In medium bowl, combine mango and pineapple. Toss with lemon juice. In small bowl, mix yogurt, honey and curry powder if using.
- To serve, divide fruit among 4 serving plates. Sprinkle with raspberries and coconut and serve yogurt sauce on side.