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FRUIT COCKTAIL SALAD

Recipe for August 28, 2009

Recipes from Cynthia O'Connor O'Hara

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(Substitute plain yogurt for vanilla, if desired.)

1 (8-ounce) carton vanilla yogurt
1/2 cup miniature marshmallows
1/2 cup flaked (sweetened) coconut
1 (15-ounce) can fruit cocktail, drained
1/4 teaspoon grated lemon zest
Fresh mint leaves (optional)

In a medium bowl, combine yogurt, marshmallows, coconut, fruit cocktail, and lemon zest. Cover; refrigerate at least 2 hours. Garnish with fresh mint leaves, if desired. Makes 4 servings. 
 
Copyright © 2009 by Cynthia O’Connor O’Hara

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