Stacked Fruit Salad for One

For the dog days of summer, try this cool stacked fruit salad for dessert, snack or part of a meal. Substitute any fruit you have on hand or that is in season.

(Serves 1)

Stacked Fruit Salad Ingredients

• 2 T fat-free vanilla yogurt
• 2 T fat-free ricotta cheese
• 1/4 c. crushed pineapple, drained
• 1/4 c. blueberries
• 1/4 c. mandarin oranges
• 1/2 small kiwi, peeled and sliced
• 1 apple ring

Directions

Mix the yogurt and ricotta cheese in a small bowl. Use a small spatula to smooth each layer as you add it to a parfait glass or a ring mold (place the mold on a plate). Spread 1/4 cup drained pineapple in the bottom. Spread half the yogurt-ricotta mixture over the pineapple. Top with a layer of blueberries. Mandarin orange segments come next, then another yogurt-ricotta layer. Arrange slices of peeled kiwi. Top with the apple ring. Cover loosely and refrigerate, unless you’re ready to eat it at once. If you use the ring mold, some juice may leak out during refrigeration. Use a paper towel to dry the plate just before serving.

Amount per serving: 175 calories, 7 g protein, 0 g fat, 0 mg cholesterol, 38 g carbohydrates, 3 g fiber, and 56 mg sodium.