Fruit Salad with Maple Yogurt: Treat Number Nine

I decided to take the sage advice of a friend and reader (Laurel), and make at least some of our remaining treats on the light side. Just because it doesn’t contain a stick of butter, doesn’t mean it can’t be a treat, right?

This was a festive accompaniment to a simple weekday breakfast. Bright citrus fruits, complemented by a sweet and tangy yogurt sauce, and plump blueberries. You can use any fruit you’d like, but I loved the sour notes and bright color of ruby red grapefruit, clementine slices, and berries. I used regular plain yogurt here, but Greek yogurt would add extra richness, or allow you to use the yogurt as a dip instead of a dressing.

Fruit salad with Maple Yogurt

1/2 cup plain yogurt
1 T fresh grapefruit juice (or other citrus)
2 T maple syrup
1/4 tsp cinnamon
dash of nutmeg
2 cups of chopped fruit

Stir together yogurt, juice, syrup, cinnamon, and nutmeg. Drizzle over chopped fruit, or serve on the side as dip.


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