S
shannone
Guest
Ingredients
1/2 lb. apricots, 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
1. Combine fruit and jicama in large bowl; set aside.
2. Mix sour cream, yogurt and orange juice until well blended. Add to fruit mixture; toss to coat.
3. Sprinkle with almonds.
1/2 lb. apricots, 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
1. Combine fruit and jicama in large bowl; set aside.
2. Mix sour cream, yogurt and orange juice until well blended. Add to fruit mixture; toss to coat.
3. Sprinkle with almonds.