- 1 cup diced fresh pineapple
- 1 cup diced fresh apricot or cantaloupe
- 1 6 ounce container plain Greek yogurt
- 2 tablespoons honey
- Candy corn
1. Layer 1/4 cup each pineapple and apricot (or cantaloupe) into small jars, food storage containers, or bowls. Stir together the yogurt and honey, and spoon into a zip top plastic bag. Cut off a corner and pipe a swirl of yogurt on top of each fruit cup. Garnish with candy corn.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 119, Fat, total (g): 1, sat. fat (g): 1, carb. (g): 24, fiber (g): 1, sugar (g): 18, pro. (g): 5, sodium (mg): 25, calcium (mg): 53, Percent Daily Values are based on a 2,000 calorie diet.