• 6servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsZinc, Copper, Fluorine, Manganese, Silicon, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓


  2. 1/4 cup SPLENDA ® Sugar Blend

  3. 2 teaspoons kirsch (cherry brandy)

  4. 1/2 teaspoons lemon juice

  5. 1/4 teaspoons vanilla extract

  6. 3/4 cup peeled and chopped apple

  7. 3/4 cup peeled and chopped cantaloupe

  8. 3/4 cup peeled and chopped honeydew melon

  9. 3/4 cup seedless green or red grape s

  10. 1/2 cup peeled and chopped plum s or peaches

  11. 1/2 cup peeled and sectioned orange s (sections cut in half)

  12. 1/2 cup blueberries

  13. 1/2 cup raspberries

  14. 1/2 cup hulled and halved strawberries


  16. 2 cups low-fat yogurt , preferably Greek

  17. 2 tablespoons SPLENDA ® No Calorie Sweetener, Granulated

  18. 1 teaspoon pumpkin pie spice

Instructions Jump to Ingredients ↑

  1. For fruit salad: Pour 1 1/4 cups water into a medium saucepan. Add SPLENDA® Sugar Blend and bring to a boil, stirring occasionally. Remove from heat and let cool. Pour into a large mixing bowl and stir in Kirsch, lemon juice, and vanilla.

  2. Add apples, cantaloupe, honeydew, grapes, plums or peaches, oranges, and blueberries to the bowl. Gently combine until well coated. Cover and refrigerate at least 1 hour or up to 3 days.

  3. For yogurt sauce: Combine yogurt, SPLENDA® Granulated Sweetener, and pumpkin pie spice, stirring until SPLENDA® Granulated Sweetener, dissolves.

  4. Just before serving, gently fold raspberries and strawberries into fruit salad. Divide among 6 bowls and top each with yogurt sauce.


Send feedback