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Layered Fruit Flag Salad

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By Betty Crocker Kitchens
Updated Jun 16, 2022
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Fruit salad for the Fourth of July? It's a refreshing must-have on a hot summer day. Get ready to charm family and friends with this colorful tribute to the stars and stripes! Blend lemon yogurt and prepared whipped topping for an easy and delicious "frosting" to complete your dish.

Layered Fruit Flag Salad

  • Prep Time 40 min
  • Total 40 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 2 cans (8 oz each ) pineapple tidbits in juice
  • 2 medium bananas, sliced
  • 3 pints (6 cups) fresh strawberries
  • 3 containers (6 oz each) Yoplait® Original lemon burst yogurt
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 3 tablespoons powdered sugar
  • 4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
  • 1 1/2 pints (3 cups) fresh blueberries
  • 2 cups miniature marshmallows

Instructions

  • Step 
    1
    Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
  • Step 
    2
    In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
  • Step 
    3
    In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
  • Step 
    4
    If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Nutrition

200 Calories
2 1/2g Total Fat
3g Protein
41g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
50mg
2%
Potassium
380mg
11%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
15%
Sugars
30g
Protein
3g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
120%
120%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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