Yogurt Salad

2 8oz boysenberry, raspberry, or strawberry yogurt
1/4 C. Sugar
3 or 4 bananas
1 lrg can fruit cocktail, drained
2 c marshmellows
12 oz cool whip

Stir yogurt and sugar until sugar is dissolved. Drain fruit cocktail and save juice. Slice bananas and place in juice. Fold remaining ingredients. Drain bananas and fold in. Stir in cool whip. (May substitute pineapple for cocktail)

Mixed-Fruit Salad

What you need:
8 oz Yogurt, vanilla, nonfat
1 tbsp mayonnaise
1/4 tsp grated orange peel
2 tbsp orange juice
6 cup Fruit, strawberry peach & pineapple, frozen (or fresh, or your mix of melon, berries, grapes, etc)

What you do:
1 Mix mayonnaise, yogurt, orange juice, and orange peel in large bowl and stir in selected fruit.
2 Cover and refrigerate until ready to serve.

Makes 12 servings

Fruit Salad

This recipe is from Katie really :) Thanks!

INGREDIENTS

• 2 pears
• 2 apples, cored and chopped
• 2 ripe bananas, sliced
• 1 pint fresh strawberries, sliced
• 3 cups seedless grapes
• 1/2 lemon, juiced
• 8 ounces strawberry cream cheese
• 1/2 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1/2 tablespoon ground cinnamon
• 1 cup pretzels, broken

DIRECTIONS: Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.I don't add my pretzels until almost time to serve because they get soggy!!

Delightful salad :)

This recipe can be adapted to any flavor of fruit and yogurt you want to mix in...so it is usually called raspberry delight...but delightful salad is even better because it can be any flavor!!

1 pkg of cool whip
1 Big container of raspberry yogurt
2 pkgs of frozen raspberries
1 big and 1 sm pkg of vanilla pudding

Make up pudding as directed, add the rest of the ingredients, chill and serve! Prepare to eat it all!!!

Lemon Grilled Vegetables and Garlic

What you need:
1/4 cup chopped parsley (flat leaf)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
3 medium garlic cloves, minced
1 tsp dry italian seasoning
1/2 tsp black pepper, ground
1/2 tsp salt
2 medium red bell peppers , cut into strips
6 oz Mushrooms, portabella, dried, sliced
1 red onion, halved and cut into 1" thick slices

What to do:
1 Coat a grill rack with cooking spray. Preheat the grill to medium-hot.

2 Combine in a large bowl, the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt. Add the peppers, mushrooms, and onion and toss to coat well. (The mixture can be prepared ahead to this point and refrigerated for up to 2 days.)

3 Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen. Grill, turning often for 15 minutes, or until very tender and lightly charred.