Layered Fruit Flag Salad

Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."

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  • prep time 40 min
  • total time 40 min
  • ingredients 9
  • servings 12
 

Ingredients

2
cans (8 oz each ) pineapple tidbits in juice
2
medium bananas, sliced
3
pints (6 cups) fresh strawberries
3
containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1 1/2
cups frozen (thawed) whipped topping
3
tablespoons powdered sugar
4
cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2
pints (3 cups) fresh blueberries
2
cups miniature marshmallows

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
  • 2 In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
  • 3 In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
  • 4 If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
  • 1 Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
  • 2 In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
  • 3 In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
  • 4 If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

EXPERT TIPS

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Expert Tips

You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
40mg
40%;
Total Carbohydrate
41g
41%
(Dietary Fiber
4g
4%
  Sugars
31g
31%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
120%;
Calcium
10%;
Iron
4%;
Exchanges:
0 Starch; 1 1/2 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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