- FRUIT SALAD
- 1/4 cup SPLENDA® Sugar Blend
- 2 teaspoons kirsch (cherry brandy)
- 1 1/2 teaspoons lemon juice
- 1 1/4 teaspoons vanilla extract
- 3/4 cup peeled and chopped apple
- 3/4 cup peeled and chopped cantaloupe
- 3/4 cup peeled and chopped honeydew melon
- 3/4 cup seedless green or red grapes
- 1/2 cup peeled and chopped plums or peaches
- 1/2 cup peeled and sectioned oranges (sections cut in half)
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup hulled and halved strawberries
- YOGURT SAUCE
- 2 cups low-fat yogurt, preferably Greek
- 2 tablespoons Splenda® No Calorie Sweetener, Granulated
- 1 teaspoon pumpkin pie spice
- For fruit salad: Pour 1 1/4 cups water into a medium saucepan. Add SPLENDA(R) Sugar Blend and bring to a boil, stirring occasionally. Remove from heat and let cool. Pour into a large mixing bowl and stir in Kirsch, lemon juice, and vanilla.
- Add apples, cantaloupe, honeydew, grapes, plums or peaches, oranges, and blueberries to the bowl. Gently combine until well coated. Cover and refrigerate at least 1 hour or up to 3 days.
- For yogurt sauce: Combine yogurt, SPLENDA(R) Granulated Sweetener, and pumpkin pie spice, stirring until SPLENDA(R) Granulated Sweetener, dissolves.
- Just before serving, gently fold raspberries and strawberries into fruit salad. Divide among 6 bowls and top each with yogurt sauce.