Fruit Salad with Glazed Dressing

• Produce

  • 4 cups Fruit, Fresh

• Condiments

  • 2 tbsp Honey or agave nectar

• Baking & Spices

  • 2 tsp Cornstarch

• Dairy

  • 1/4 cup Plain or vanilla greek yogurt

• Other

  • 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice

Found on melskitchencafe.com

Description

Ingredients

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

Directions

• Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you dont have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isnt more than a couple tablespoons that you need.
• In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
• Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesnt form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
• In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.