Fruit Salad with Poppy Seed Dressing
The American Cancer Society uses equal parts peeled peaches and
oranges, chunks of pineapple, grapes and berries for this recipe
(from its cookbook Celebrate! Healthy Entertaining for Any
Occasion) but notes that you can use any fruits you prefer.
Poppy seeds add crunch to the soft-fruit salad, and a 1992 study
suggests they might have anticarcinogenic effects, too.
8 cups fresh fruit, cut into bite-sized pieces
2⅔ cups lowfat vanilla yogurt
1 teaspoon poppy seeds
Combine all fruit in a large bowl. In a smaller bowl, fold poppy
seeds into yogurt with a whisk or spatula.
Spoon a portion of fruit salad into individual serving dishes,
then pour 2 to 3 tablespoons of yogurt mixture over fruit.
Yield: 8 cups
Nutrition Info Per Serving:
Approximately 184 calories (varies according to fruit used), 1.5