Fruit with Lemon Cream


2 cups lemon yogurt, non-fat or low-fat

1 cup whipped topping, non-fat or low-fat

1 banana, sliced

1 (8-ounce) can pineapple chunks packed in 100% juice, drained

1 (8-ounce) can mandarin orange sections packed in 100% juice, drained

1 teaspoon lemon rind, grated (optional) 

  1. In a glass serving bowl, fold whipped topping into yogurt. 
  2. Fold in fruit and lemon rind, if desired. 
  3. Chill until ready to serve. 
  • Try other types of fresh, frozen, or canned fruits such as peaches, blueberries, strawberries, raspberries, or mango. 
  • Try vanilla instead of lemon non-fat or low-fat yogurt and orange rind in place of lemon rind for a different flavor. 
  • Make a parfait by layering the fruit and lemon cream mixture with cubes of angel food cake in a glass bowl. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 160

Fruits and Vegetables: 1/2 cup

Fat: 2.5 g

Fiber: 2 g

Sodium: 75 mg

This material was developed by the UMass Extension Nutrition Education Program.

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