Fruit Salad With Coconut-Apricot Sauce

6 SERVINGS

1 pomegranate (seeds only)
1 apple, cored and quartered;
each quarter cut in 1/2-inch-thick vertical slices
8 ounces pineapple chunks, drained
1 orange, peeled and sectioned
1 banana, peeled and cut in
1/2-inch slices
2 kiwi, peeled and cut in
1/4-inch slices
2 tablespoons fresh lemon juice
1 tablespoon agave nectar or honey
8 ounces low-fat plain yogurt
1/4 cup shredded coconut
2 tablespoons unsweetened
apricot preserves
2 tablespoons coarsely
chopped walnuts
1 teaspoon vanilla extract

 

1. Toss the fruit with the lemon juice and agave nectar. Place in a serving bowl, or arrange on a serving platter.

2. In a medium bowl, combine yogurt, coconut, preserves, walnuts, and vanilla.

3. Toss the sauce with the fruit in the serving bowl, or place in a small bowl to serve as a dip for fruit on the platter.

Nutrition information per serving: Calories 186; Protein 4 g; Carbohydrates 38 g; Total Fat 4 g; Saturated Fat 2 g; Cholesterol 3 mg; Sodium 38 mg; Fiber 3 g