Looking for a healthy alternative to dessert this fourth of July or Memorial Day? Summer is the perfect time for fresh fruit and there are so many options!
1. Core pineapple and dice. Slice bananas on the same cutting board so they get a little pineapple juice on them, this help keep them from turning brown.
If you are using canned pineapple, then drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid.
2. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
3. In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth
4. In ungreased 13×9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With a spatula, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
5. If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in top left corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
2 cups fresh pineapple, diced or 2 – 8 ounce cans of pineapple tidbits
2 medium bananas, sliced
3 pints fresh strawberries
3 containers low fat Vanilla Yogurt
½ cup Cool Whip topping (thawed)
3 tablespoons powdered sugar
4 cups cantaloupe cubes
3 cups fresh blueberries (about 1 ½ pints)
2 cups mini marshmallows
Add more of your favorite fruits if you’d like.