Fruit-and-flower salad
Instructions:
- 1⁄2 cantaloupe, cut into cubes;
- 1 cup fresh pineapple cubes;
- 1⁄2 pint fresh blackberries;
- 1⁄2 pint fresh raspberries;
- 1 banana, peeled and thinly sliced;
- 1 cup seedless green grapes;
- 1 mango, peeled and cubed;
- 4 oz. part-skim Swiss-style cheese, diced;
- 2 Tbs. rose water, or more to taste;
- 1 cup plain nonfat yogurt;
- 4 tbs. mango chutney, or to taste;
- 1⁄2 cup sliced almonds, toasted;
- 1 cup edible flowers.
- Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.