Fruit Salad with Curry-Honey Sauce
4 Servings
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.
- 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)
at a glance
