I love dishes that you can make in a flash. This dish is one of them. I always keep the ingredients on hand for a last-minute salad. It’s great to take to parties and picnics. By using yogurt, you save on fat and calories. The kids will love it. It’s sweet and juicy with a little crunch from the coconut and almonds.
Most of these ingredients can be kept on hand for making this dish any time you need it. I like to buy large bags of almonds and coconut and then transfer them into small plastic bags and keep them in the freezer for easy use. I will also buy the canned fruit when it’s on sale and keep several in my pantry.
INGREDIENTS
Find out what's happening in Canton-Sixeswith free, real-time updates from Patch.
2 15-oz. cans of mixed fruit (with cherries and grapes), drained
1 11-oz. can of mandarin oranges, drained.
Find out what's happening in Canton-Sixeswith free, real-time updates from Patch.
1 cup of miniature marshmallows
1 banana, sliced or cubed
1½ cups of vanilla or Greek yogurt
¼ cup of slivered almonds
¼ cup of flaked coconut
INSTRUCTIONS
1. Mix all ingredients, except the almonds and coconuts, in a large bowl.
2. Sprinkle the almonds and coconut on top.
3. Chill for at least one hour.
How easy was that? This recipe is such a great dish. I hope it becomes one of your go-to recipes.
Stay safe and eat great, Canton.
