Fruit Jumble - cooking recipe

Ingredients

FOR THE SALAD
1 1/2 cups grapes (green, purple, or combination of each)
1 medium apple, cut into bite-sized pieces
1 (16 ounce) can pineapple chunks, in it's own juice, drained (save the juice)
1 medium banana, cut into slices
1/4 cup walnuts, finely chopped
1 tablespoon coconut flakes
1 teaspoon cinnamon
FOR THE JUMBLE JUICE
1/2 cup low-fat vanilla yogurt
2 -3 tablespoons pineapple juice (or you can use mandarin juice)

Preparation

Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
Refrigerate until ready to serve.
Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.