(Serves: 5 - 6)
•440 g can SPAR pineapple chunks, well drained
•2 medium bananas, peeled and sliced
•small bunch black or green seedless grapes, rinsed
•100 g SPAR roasted peri-peri cashews
•175 ml SPAR plain low fat yoghurt
•25 ml SPAR pineapple chutney
•salt to taste
Method
1. Combine the fruit and nuts in a salad bowl.
2. Blend the yoghurt, chutney and salt. Pour this dressing over the fruits.
3. Serve chilled as is, or on a pillowpak of SPAR Freshline salad leaves.
Hints and Tips
Pour the drained pineapple syrup into 3 plastic lolly moulds and freeze them. These are popular with the children on hot summer days as an alternative to ice cream.
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