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I got this idea from a wonderful little Mexican restaurant that served an assortment of Tortas (Mexican sandwiches), Liquados (Mexican Smoothies) and Bionicos (Mexican fruit Salads). The true recipe calls for a mixture of Mexican crème, condensed milk and other heavy products, but I love it just the way I make it. It’s simple and healthy!

This Recipe Serves Four:

Ingredients

• 1/2 of a large container of Vanilla Yogurt (I prefer Lucerne, and sometimes I mix equal parts of strawberry and vanilla)
• 1 lime (used as a natural preservative, and helps prevent fruit from browning)
• 2 Apples (of your preference I use Fuji)
• 1/2 of a Melon (You can use equal parts of Honey Dew, and Cantaloupe)
• 12 strawberries
• 1 cup of blueberries
• 1 cup of Blackberries (If in season)
• 3 bananas
• 1 cup of shredded coconut
• 1 bag of Ocean Spray Cranberry Craisins (I like cherry flavored the best.)
  Granola
  Pecan pieces
• 1 Tbs Honey (Optional: Diabetics can omit this item, it tastes great without it!)

Method

Cut fruit into bite size pieces. Coat apples and bananas with fresh squeezed lime to help prevent them from browning too soon. This also helps add some tart to the desert. Layer the fruit into a deep casserole dish, for example; apples, melons, bananas, berries etc… Combine yogurt and honey in a small container then pour an even coat over the layered fruit. Follow with even layers of Coconut, Cranberries, Granola, Pecan Pieces, and Viola! Dig in and enjoy this wholesome recipe for breakfast or dessert.

*Feel Free to omit or add fruits of your preference