Calypso Fruit Salad for a Dairy-Free Breakfast
For a quick and light nondairy breakfast, fruit salad is the way to go or make it heartier by scooping it into a bowl of hot or cold cereal. Use the fruit salad as an attractive side dish with pancakes, waffles, or eggs.
Preparation time: 10 minutes
Chilling time: 2 hours
Yield: 6 servings
2 cups cubed watermelon
2 cups peeled, diced mango
1 cup pineapple chunks (drained, if using canned pineapple)
2 medium peeled and sliced bananas
1/4 cup unsweetened coconut flakes
Several fresh mint leaves, chopped
6 ounces vanilla- or lemon-flavored soy yogurt
Place prepared fruits, coconut, and fresh mint in a medium-sized bowl and mix gently using a wooden spoon.
Chill mixture for at least 2 hours.
Add a dollop of yogurt on top of each dish of fruit salad upon serving.
Substitute other seasonal fruits as desired. Amounts don’t have to be precise.
Per serving: Calories 149 (29 from Fat); Fat 3g (Saturated 2g); Cholesterol 0mg; Sodium 7 mg; Carbohydrate 31g (Dietary Fiber 4g); Protein 2g.