Autumn Fruit Salad

Recipe from Diabetic Living
Autumn Fruit Salad
3/4 cup salad and 1 tablespoon yogurt mixture
15 mins
by 4.0 2  people
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Fruit Salad, Quick and Easy, Salad
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  • 2 ripe pears, cubed
  • 2 tablespoons lemon juice
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup plain low-fat Greek yogurt
  • 1 tablespoon honey or agave nectar
  • Ground cinnamon (optional)
In a medium bowl, combine pears and lemon juice. Stir in pecans. Divide pear mixture among four serving bowls.
In a small bowl, combine yogurt and honey or agave nectar. Top each serving of the pear mixture with a dollop of the yogurt mixture. If desired, sprinkle with cinnamon. Makes 4 servings (3/4 cup salad and 1 tablespoon yogurt mixture each)


  • Tip:

    To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

nutrition information

Per Serving: cal. (kcal) 140, Fat, total (g) 7, chol. (mg) 1, sat. fat (g) 1, carb. (g) 20, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 14, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 7.09, Thiamin (mg) 0.07, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0, sodium (mg) 7, Potassium (mg) 148, calcium (mg) 30.29, iron (mg) 0.36, Milk () 0.5, Fruit () 0.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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