Source: Cooking Light

6 servings - 4 points per serving

You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

1 cup vanilla low-fat yogurt

1 tablespoon honey

1 1/2 teaspoons grated lime rind

3 cups cubed pineapple (about 1 medium)

1 1/2 cups chopped Braeburn apple (about 1 large)

1 cup orange sections (about 2 oranges)

1 cup chopped peeled kiwi (about 2 large)

1/3 cup flaked sweetened coconut

1 medium banana, sliced

1/4 cup slivered almonds, toasted

Combine yogurt, honey, and lime rind in a small bowl.

Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.

Yield: 6 servings (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)

NUTRITION PER SERVING

CALORIES 196(22% from fat); FAT 4.8g(sat 1.8g,mono 1.7g,poly 0.8g); PROTEIN 4.3g; CHOLESTEROL 2mg; CALCIUM 111mg; SODIUM 40mg; FIBER 4.7g; IRON 0.9mg; CARBOHYDRATE 37.9g