with prunes, bananas, dried cranberries, walnuts and fresh ginger sticks. Tossed with vanilla and peach Silk dairy-free yogurts! Great breakfast!

Makes 7 cups

1 whole, ripe pineapple, peeled, cored and cut into bite-sized wedges or chunks

2 lg. bananas, sliced

1 c. whole prunes (soft and moist)

1 c. flaked coconut

1/2 c. dried cranberries

1/2 c. walnut halves

2 heaping T. fresh, peeled tiny ginger sticks

6 oz. container Silk peach dairy-free yogurt

6 oz. container Silk vanilla dairy-free yogurt

Place pineapple, banana, prunes, coconut, cranberries, walnuts and ginger in large bowl. Toss gently to distribute.

Add both containers of yogurt. Toss gently again to coat all ingredients. Serve.

Notes: To prevent the banana slices from breaking apart, don’t over-mix or mix too hard.

Refreshing, hearty, nutritious and delicious!

The fresh ginger adds a perfect zest to the fruit.

You can’t save leftovers for the next day, because the bananas will turn brown, so count on eating it all day. Not difficult!


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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