Summer Fruit and Yogurt Salad
1 whole Pineapple
2 oz. Strawberries, fresh, sliced
½ Banana, sliced
2 oz. Red Grapes
¼ each Red Apple, diced
4 oz. Strawberry Yogurt, low fat
¼ oz. Almonds, sliced, toasted
Cut the pineapple in quarters, remove pineapple flesh and dice it up. Prepare remaining fruits and toss with the yogurt. Spoon the fruit mixture on top of the pineapple quarter and garnish with toasted almonds.
Chef’s Note: As the availability of fruits changes throughout the year, use whatever seasonal fruit you can get locally (peaches, cherries, etc.). Farmers markets are always your best bet for fresh ripe fruits.