This is a simplified version of a Southern staple of picnics and church potlucks. Using frozen fruit instead of canned reduces the sweetness, and the yogurt adds a nice zing.

Ingredients:

8 ounces (1 container) Noosa lemon yoghurt
1 container original Cool Whip
2 packages Dole Mandarin Sunshine Blend frozen fruit (thawed, drained)
1 cup sweetened coconut flakes

How I Made It:

Gently mix the yogurt and Cool Whip with a rubber spatula. Fold in the coconut and then the fruit.

IMG_4724 (2)

Refrigerate until you are ready to serve.

How It Turned Out:

Yummy!

 

 

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