50+ Friends Club Cookbook -- Salads and Dressings -- Key Lime Fruit Salad

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Key Lime Fruit Salad

From the Kitchen of: Sammie
Source: From: Betty Crocker® Summer Get-Togethers, p.61


1	container	Yoplait® Custard Style Key Lime Pie Yogurt -- (6 ounce)
2	Tbsps	Orange juice
2	cups	Fresh pineapple chunks
1	cup	Strawberry halves
2	cups	Green grapes
1	cup	Blueberries
2	cups	Cubed cantaloupe
1/4	cup	Flaked or shredded coconut -- toasted

Mix yogurt and orange juice.
Layer fruit in order listed in 2 1/2-quart clear glass bowl. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Serving Size : 8
To toast coconut, heat in ungreased heavy skillet over medium-low heat 6-14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Substitution: Instead of fresh pineapple, use a 20 ounce can of pineapple chunks, drained. when melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.
Success Hint: To keep the salad cold longer, chill the serving bowl before you assemble the salad. Or place the salad bowl in a dish filled with crushed ice.