Five Cup Salad - cooking recipe

Ingredients

2 11 oz. cans Mandarin oranges, drained
2 8 oz. cans pineapple chunks, packed in own juice, drained
4 Tbsp. flaked coconut
1 C. miniature marshmallows
3/4 C. plain fat-free yogurt
4 tsp. Splenda (Or any sugar substitute to equal 4 tsp. sugar)
2 tsp. coconut extract

Preparation

Combine oranges, pineapple, coconut and marshmallows. In small bowl, combine yogurt, sugar substitute and coconut extract. Mix gently with fruit mixture. Refrigerate for at least 2 hours. Makes 8 2/3 cup servings. 128 calories per serving.