Our Sunburst Salad
A few years ago my mom and I were eating brunch in Carmel at Little Swiss Cafe. We ordered something they called a Sunburst Salad. It was delicious! Made up of fresh fruit and a yogurty, sweet, poppy seed sauce. It seemed like something we might be able to replicate so we asked what was in it. Turns out it was not so healthy for us but we decided to make a healthier version at home. So, we did and have been making it ever since. It is so, so yummy and very similar to the original! I do have to say that while this is low in fat and calories it is not all natural. If you have a healthier substitute for the whipped topping please let me know!
- 3 small containers non-fat Greek yogurt in any flavor of your choosing. We do a combination of banana and lemon.
- 1 container non-fat ricotta cheese (16 oz. size)
- 2 tablespoons poppy seeds (or chia seeds)
- non-fat whipped topping
- 1 lemon
- Any fruit of your choosing. Berries and bananas are great in here. About 3 cups.
Combine yogurt, ricotta cheese, and poppy seeds in medium bowl. In a separate bowl, wash and/or chop up fruit and then squeeze lemon juice on top. Right before serving, add the whipped topping into the yogurt mixture. Slowly fold it in, so that the texture becomes light and fluffy. We used about 1/4 of the container. This recipe serves around 6-8.