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
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
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Step1Drain 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.
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Step2In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
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Step3In 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.
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Step4If 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
3Tips from the Betty Crocker Kitchens
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