Bits of Fruit Salad with Strawberry Yogurt Dressing

Dressing

½ cup fat-free strawberry yogurt (see note)

1 teaspoon grated orange zest, optional

2 tablespoons orange juice, breakfast-style or fresh

Salad

1 small can of fruit, such as pineapple, mandarin oranges or pears

1 medium red or green apple

½ cup seedless grapes (see Cook's notes)

1 medium banana (see Cook's notes)

For the dressing: Pour the yogurt into a small mixing bowl. Add the grated zest, if using, and the orange juice. Stir until well combined. Spoon over fruit salad, or refrigerate until ready to serve, up to 24 hours. Makes about ½ cup

For the salad: Pour the canned fruit, with its juice, into a serving bowl. Core the apple, but do not peel it. Cut the apple into bite-size pieces, and add the pieces to the bowl. Stir to coat the apples with juice.

Add the grapes, cutting them in half, if desired. Slice the banana, and add it to the bowl. Just before serving, stir the fruit gently to mix, and serve it using a slotted spoon into individual bowls, leaving the juice in the serving bowl.

Pass the Strawberry Yogurt Dressing at the table and spoon a little on top of each bowl, to taste.

Serves four to six.

Cook's notes: To store leftovers, discard any banana slices and refrigerate the remaining fruit in the juice in a covered container for up to 24 hours. Sometimes the stem end of grapes will turn a bit brown, but that doesn't mean the entire grape is blemished. Just trim away the brown part, and then cut the grape in half before adding it to the salad.

If you are waiting a while to serve the salad, don't peel, slice and add the banana until right before serving. The banana can hold in the salad for about 10 minutes before turning brown and mushy.

Nutrition values per serving: 71 calories, trace amount fat, 18 g carbohydrates, 1 g fiber, 2 g protein, trace amount cholesterol, 10 mg sodium.