To make the yogurt cheese, place a cheesecloth-lined funnel over a jar, and pour the yogurt into the funnel. Place the jar in the refrigerator overnight. The creamy white mixture that remains in the funnel is yogurt cheese. (There should be 1 cup of cheese.)
In a large bowl, combine the fruits and marshmallows, tossing to mix. Add the yogurt cheese to the fruit mixture, and toss to mix.
Cover the salad and chill for 1 to 3 hours before serving.
**Note, the yogurt cheese can be made by straining through a paper coffee filter if you don't have cheesecloth
Per serving: 86 Calories (kcal); trace Total Fat; (2% calories fromfat); 2g Protein; 20g Carbohydrate; 1mg Cholesterol; 28mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : 1.5 Weight Watchers PointsNutr. Assoc. : 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 12|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.7mg||0 %|
|Sodium 42.6mg||1 %|
|Potassium 375.5mg||10 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 42.4g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 189
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