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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

  1. Place prepared fruits, coconut, and fresh mint in a medium-sized bowl and mix gently using a wooden spoon.

  2. Chill mixture for at least 2 hours.

  3. 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.

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