A refreshing fruit salad made with an assortment of fresh fruit,
canned pineapple, and strawberry jell-o cubes.
Everything is then tossed together with a delicious
mixture of non-dairy whipped topping and Noosa blueberry yogurt.
1 large ripe
cantelope or honey dew melon, cut into chunks
strawberries, hulled, rinsed, patted dry and cut in half
grapes, rinsed and patted dry
blueberries, rinsed and patted dry
blackberries, rinsed and patted dry
1 (15 oz) can
pineapple chunks, drainned
1 (8 oz) container
blueberry yogurt, (Noosa)
cool whip lite whipped topping
1 (3 oz) package
sugar-free strawberry jello, ( plus water per package dirctions)
- Make jello according to package directions. Pour jello into a 8 x 8 glass baking dish. Chill until set. Cut jello into cubes, set aside.
- In large bowl, combine melon chunks, strawberries, grapes, blueberries, blackberries and pineapple chunks. In a small bowl fold together yogurt and cool-whip, pour over fruit. Lightly fold in cubed jell-o.