Desserts

Summer Stone Fruit Salad

Creamy fruit salad with fresh peaches, plums, nectarines, and blueberries.
Recipe by Michigan Harvest to Table™
Close shot of a jar filled with creamy fruit salad with yogurt, peaches, and plums.
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Cost per servingPer serving$1.18
Makes10 servings
Total timeTotal15 minutes
Prep 15 minutes
Prep 15 minutes
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Ingredients

Makes 10 servings. Check items off as you go.
  • 2 large plums pitted and sliced
  • 2 medium peaches pitted and sliced
  • 2 medium nectarines pitted and sliced
  • 1 pint fresh blueberries
  • 2 tablespoons lemon juice about 1 lemon
  • ¾ cup nonfat vanilla or mixed berry Greek yogurt
  • 2 tablespoons fresh thyme leaves stripped and stems discarded, optional
  • ⅓ cup toasted walnuts or pecans finely chopped, optional

Directions

  1. Combine fruit and lemon juice in a large bowl.
  2. Fold in yogurt with fruit by gently turning over until combined.
  3. Garnish with herbs and chopped nuts, if using. Serve.

Nutrition per serving

1 serving is 0.5 cup
  • Sodium6mg
  • Calories60
  • Carbohydrates13g
  • Fiber2g
  • Fat0g
  • Protein2g
Serving: 0.5 cupCalories: 60calCarbohydrates: 13gProtein: 2gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 6mgFiber: 2g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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