Celebrate the arrival of apricot season with this luscious fruit salad, featuring ripe berries and an abundance of our favorite golden fruit.
What You Need
Original recipe yields 16 servings
1/2 lb. apricot s, quartered, pitted
1 pt. (2 cups) strawberries, quartered
1 cup blueberries
1 medium jicama, peeled, chopped
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3/4 cup vanilla nonfat yogurt
1 Tbsp. orange juice
1/4 cup PLANTERS Slivered Almonds, toasted
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Let's Make It
Combine fruit and jicama in large bowl; set aside.
Mix sour cream, yogurt and orange juice until well blended. Add to fruit mixture; toss to coat.
Sprinkle with almonds.
If apricots are not available, use peeled fresh peaches instead. Or, substitute 1-1/2 cups frozen peach slices for the cut-up apricots.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.