At the grocery store last week I impulsively started grabbing whatever produce looked good (aka in season and inexpensive). Straying from my list resulted in creating this beautiful and so easy fruit salad when I got home. The gingerbread spiced yogurt is seasonal and accents the dish wonderfully.
This one is so versatile it can be served at breakfast, brunch, as a side, snack or lighter dessert. Try topping with heart-healthy granola or chopped almonds for crunch. Quick and simple make ahead for company and visiting family this week. The yogurt can double as a dip for fruit platters or topping for pancakes, so go crazy and make extra.
Gluten-free friends enjoy as well!
Winter Fruit Salad with Gingerbread Spiced Yogurt
• 2 large PINK GRAPEFRUIT, cut into segments*
• 1 large ORANGE, cut into segments*
• 12 oz FRESH BLACKBERRIES
• 2 MANGOS, peeled, pit removed & chopped
• 1 cup YOGURT, PLAIN, LOWFAT, (organic if possible)
• 2 tbsp HONEY, PURE or RAW (more or less to taste)
• 1/2 tsp PURE VANILLA EXTRACT
• 1/2 tsp CINNAMON, GROUND
• 1/8 tsp NUTMEG, GROUND
• 1/8 tsp GINGER, GROUND
*Step-by-step how to segment citrus fruit: https://repurposedlife.wordpress.com//?s=avocado+grapefruit+salad&search=Go
1. Combine all fruit in a large bowl and squeeze excess grapefruit and/or orange juice from segmented fruit into bowl, if desired.
2. In a small bowl whisk together 1 cup lowfat plain yogurt, 2 T. honey, 1/2 t. vanilla extract, 1/2 t. ground cinnamon, 1/8 t. ground nutmeg and 1/8 t. ground ginger, until smooth. Refrigerate fruit and yogurt until serving time.
3. Dish up even amounts of fruit into 8 bowls and drizzle each with about 2-3 T. yogurt. Serving size: 1 dish fruit with yogurt.
VARIATIONS: Add other seasonal fruit like granny smith apples or pomegranate seeds.
NUTRITION INFO PER SERVING: 120 calories, 0.5g fat, 20mg sodium, 28g carb, 5g fiber, 22g sugar, 3g protein