Prep time: 10 minutes
Yield: 10 servings
Serving Size 1/2 cup
2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
6 ounces fat free lemon yogurt
- Drain juice from pineapple. Cut grapes and strawberries into halves.
- Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
- Drizzle yogurt over fruit. Toss lightly to coat.
- Refrigerate leftovers within 2 hours.