Salads:

Fruit 'N Yogurt Salad

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Ingredients

1 can (20 ounces) pineapple chunks, drained, reserve liquid
1 can (11 ounces) mandarin orange segments, drained, reserve liquid
2 tablespoons cornstarch
8 ounces plain yogurt
1 tablespoon sugar
1 teaspoon vanilla or almond extract
1 cup seedless green grapes, halved
1 banana, sliced
1 apple, cored and sliced

Instructions

In small saucepan, over medium heat, cook pineapple liquid and mandarin orange liquid with cornstarch, stirring constantly, until thickened. Cool slightly. In large bowl, combine yogurt, sugar and vanilla; stir in cooled mixture. Stir in pineapple, mandarin orange segments, grapes, banana slices and apple slices. Spoon into serving bowl. Cover; refigerate about 4 hours or until completely chilled. Makes 12 (1/2 cup) servings.

Betty Dresselhaus
Davenport