Total Time
35mins
Prep 30 mins
Cook 5 mins

Derives from Food Writer's Favorites Salads cookbook. Good salad for breakfast, lunch or dinner. Good for you and beautiful to look at.

Ingredients Nutrition

Directions

  1. Puree raspberries with syrup in food processor or blender. Strain; discard seeds.
  2. In a small saucepan over high heat, bring raspberry puree to boiling.
  3. In 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.
  4. Transfer to mixing bowl. Put in freezer for 15 minutes, or until cold but not frozen.
  5. In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.
  6. Whisk 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.