Fruit salad with yogurt-mint dressing

Total Time
8 min
8 min
0 min
In the old days of WW, fruit salads were served in limited quantities—and usually bulked up with vegetables like green peppers and pimientos.The dressings tended to be made with pureed cottage cheese, diet ginger ale, artificial sweetener, and other alchemy. And, of course, kiwi fruits were unknown and bananas were forbidden. What a pleasure it is to improve on the past and enjoy this refreshing salad, as perfect for lunch as it is for dessert. You could layer this fruit-packed treat in a pretty parfait glass and top it with some strawberries and a sprig of mint for entertaining. It's a great finish to a book club meal or lunch meeting. Or take it with you to the office. Just keep it cold until you're ready to enjoy!



1 cup(s), sliced


2 medium, pared and sliced


1 medium, sliced

Canned water-packed pineapple

8 oz, drained

Unsweetened orange juice

3 Tbsp

Fat-free vanilla yogurt

¼ cup(s), aspartame-sweetened

Peppermint leaves

2 Tbsp, fresh, chooped


  1. Combine the strawberries, kiwi, banana, and pineapple with 1 tablespoon of the orange juice in a large bowl.
  2. Puree the yogurt, chopped mint, and the remaining 2 tablespoons orange juice in a food processor. Pour over the fruit mixture; toss to coat evenly. Refrigerate, covered, until thoroughly chilled, at least 1 hour and up to 8 hours. Garnish with the mint sprigs, if using, and serve. Yields 3/4 cup per serving.


If time — and your budget —allows, seek out fresh pineapple to use in place of canned. The taste difference is incomparable and well worth the effort.Use 4 small fresh mint sprigs for garnish.