Best Citrus Yogurt Layered Salad Recipes
LAYERED FRUIT FLAG SALAD
Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
- In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
- In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
- If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
Nutrition Facts : Calories 200, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g, TransFat 0 g
LAYERED YOGURT FRUIT SALAD
It's sheer bliss - lots of fresh fruit topped with creamy yogurt.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix yogurt and orange juice; set aside.
- In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg
LAYERED SALAD IN A JAR
Lemon yogurt dressing adds great flavor to this classic layered salad. Pour into a bowl, toss and enjoy!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In small bowl, mix yogurt and vinegar; set aside.
- In each of two 1-quart jars or medium bowls, place half of the lettuce. Fill each jar with layers of half of the next 5 ingredients.
- Top each jar with half of the yogurt mixture; seal jar. Refrigerate until ready to serve. To serve, pour into serving bowl, toss to coat.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 205 mg, Fat 1, Fiber 5 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g
FRUIT AND CREAM LAYERED SALAD
A wonderful fruit salad to make when fruit is at its best! It can be made a day ahead and you can use any fruit that you like.
Provided by Lvs2Cook
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
- In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.
Nutrition Facts : Calories 280.2, Fat 9.4, SaturatedFat 6.3, Cholesterol 18.4, Sodium 87.7, Carbohydrate 47.7, Fiber 4.3, Sugar 33.1, Protein 5.6
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