Layered Fruit Flag Salad

Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."


12 servings


2 (8 ounce) cans pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 (6 ounce) containers Yoplait® Original 99% Fat Free lemon burst yogurt
1 1/2 cups frozen (thawed) whipped topping
3 tablespoons confectioners' (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


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.

In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.

In ungreased 13 x 9-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.

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.

Preparation Time: 40 minutes
Total Time: 40 minutes

Additional Information

You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.

Nutritional Information

1 Serving: Calories 210 (Calories from Fat 25); Total Fat 3 g (Saturated Fat 2 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 40 mg; Total Carbohydrate 41 g (Dietary Fiber 4 g, Sugars 31 g); Protein 4 g

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