Fruit 'N Yogurt Salad - cooking recipe

Ingredients

20 oz. can chunk pineapple, drained (reserve syrup)
11 oz. can mandarin orange segments, drained (reserve syrup)
2 Tbsp. cornstarch
8 oz. plain yogurt (1 c.)
1 Tbsp. sugar
1 tsp. vanilla
1 c. seedless green grapes, halved
1 banana, sliced
1 apple, cored and sliced

Preparation

In small saucepan over medium heat, cook pineapple and orange syrups with cornstarch, stirring constantly, until thickened. Cool slightly.
In a large bowl, combine yogurt, sugar and vanilla.
Add cooled mixture.
Stir in pineapple, orange segments, grapes, bananas and apple.
Cover; refrigerate 4 hours or until completely chilled.
Makes twelve 1/2-cup servings.