12.
Cool Tropical Salad
1 small fresh pineapple
1 cup mango chunks or melon balls
1 cup diced papaya or fresh peaches
2 cups natural yogurt
2 tablespoons honey
1 cup sliced strawberries
4 sprigs fresh mint
Cut pineapple in quarters, lengthwise. Remove core. Slice
pineapple from shell and cut into bite size cubes. Refrigerate
empty shell to chill until serving time. Toss 1 cup of cubed
pineapple with mango and papaya. Chill. To serve, put 1/3 cup
natural yogurt on each pineapple shell an cover with mixed
fruit. Top with lay of remaining natural yogurt which has been
sweetened with honey and cover with sliced strawberries.
Garnish each serving with whole strawberry and sprig of fresh
mint.
Yield: 4 servings
Crab Dip
1 cup minced crab, drained
1/2 cup cottage cheese whipped in blender
1 cup natural yogurt
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
Mix all ingredients well and chill before serving.
YM7.qxp 12/2/2005 3:06 PM Page 12
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