Salads & sides

Creamy Apricot Salad

photo by:

kraft

time

prep:

20 min

total:

20 min

servings

total:

16 servings, 1/2 cup each

what you need

1/2

lb. apricots, quartered, pitted

pt. (2 cups) strawberries, quartered

cup blueberries

medium jicama, peeled, chopped

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

3/4

cup vanilla nonfat yogurt

Tbsp. orange juice

1/4

cup PLANTERS Slivered Almonds, toasted

COMBINE fruit and jicama in large bowl; set aside.

MIX sour cream, yogurt and orange juice until well blended. Add to fruit mixture; toss to coat.

SPRINKLE with almonds.

Great Substitute

If apricots are not available, use peeled fresh peaches instead. Or, substitute 1-1/2 cups frozen peach slices for the cut-up apricots.

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