Derives from Food Writer's Favorites Salads cookbook. Good salad for breakfast, lunch or dinner. Good for you and beautiful to look at.
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Units: US | Metric
- 1 (10 ounce) package raspberries, frozen in light syrup (thawed)
- 2 teaspoons cold water
- 1/2 teaspoon cornstarch
- 2 oranges, peeled, white pith removed, and sectioned
- 1 medium papaya, pared, seeded and cut into 1/2-inch cubes
- 1 medium banana, peeled and sliced
- 1/4 cup fresh blueberries, rinsed, hulled and sliced
- 1 cup plain nonfat yogurt
- 1Puree raspberries with syrup in food processor or blender. Strain; discard seeds.
- 2In a small saucepan over high heat, bring raspberry puree to boiling.
- 3In a small bowl, combine cold water and cornstarch; add to boiling puree. Cook over medium-high heat, whisking constantly, 2 - 4 minutes, or until slightly thickened.
- 4Transfer to mixing bowl. Put in freezer for 15 minutes, or until cold but not frozen.
- 5In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.
- 6Whisk yogurt into chilled raspberry puree. Divide half the yogurt mixture among 4 bowls or goblets. Spoon fruit over yogurt mixture; top with remaining yogurt mixture.
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Nutritional Facts for Raspberry Yogurt and Fruit Salad
Serving Size: 1 (435 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 218.9
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 1.2 mg
- Sodium 63.9 mg
- Total Carbohydrate 50.4 g
- Dietary Fiber 10.5 g
- Sugars 33.7 g
- Protein 6.2 g