Robin B. {recipe courtesy of Melskitchencafe.com with one tweak (she uses 1/2 cup sour cream instead of the Greek yogurt}
*Serves 4-6 as a side dish
1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup plain, nonfat Greek yogurt
1/2 cup sweetened, shredded coconut
Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the yogurt and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.
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