A refreshing skinny fruit & yogurt salad with fresh fruit and creamy Greek yogurt—perfect for brunch or snacks.
Hey friends — Gale here! If you’ve been craving something light, fresh, and naturally sweet, this skinny fruit and yogurt salad needs to be in your rotation ASAP. I make a ton of healthy fruit salads, and trust me, not all of them hit the mark. Some are too soggy, too sugary, or just… meh. But this low-calorie fruit salad with Greek yogurt is bright, creamy, and full of juicy crunch. The high-protein yogurt dressing, the fresh lemon, the touch of honey—all of it turns a bowl of fruit into a refreshing, healthy breakfast, snack, or side dish you can feel great about.
I knew this creamy yogurt fruit salad was a keeper the moment I brought it to a summer brunch potluck. Y’all, the bowl didn’t just come back empty—it was practically scraped clean. The best part? You can customize it endlessly with your favorite healthy fruits. Whether you’re looking for an easy yogurt fruit salad for meal prep, a gluten-free side dish for brunch, or a naturally sweet treat for kids, this recipe will absolutely deliver.
Ingredients Needed
Here’s everything you need to whip up this low-calorie fruit salad:
- 1/2 cup Greek yogurt, plain, fat-free
- 2 teaspoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 2 pears, cored, peeled, and cut into 1/2-inch cubes
- 1 cup strawberries, sliced
- 2 apples, cored and cut into 1/2-inch cubes
- 1 cup seedless grapes, sliced in half lengthwise
- 1/4 cup raisins
- 1/4 cup celery, diced
Optional Healthy Swaps
- Swap honey for maple syrup or agave for a lighter sweetness.
- Use vanilla Greek yogurt for extra flavor without much extra sugar.
- Add chia seeds or hemp seeds for extra fiber and protein.
- For a lower-sugar version, skip the dried fruit or use unsweetened dried cranberries.
How to Make My Fruit and Yogurt Salad
This creamy fruit salad comes together fast—perfect for busy mornings or easy meal prep.
- In a small bowl, whisk together the yogurt, lemon juice, and honey. Cover and refrigerate while you prep the fruit (this helps the flavors meld).
- In a large bowl, combine all the fruit and celery.
- Add the chilled yogurt dressing and gently toss to coat everything evenly.
- Refrigerate until ready to serve. For the freshest texture, enjoy within 1–2 hours of assembling.
Q&A: Fruit and Yogurt Salad
How many calories and macros per serving?
About 136 calories, 33g carbs, 4g fiber, and 3g protein per 1-cup serving.
Can I prep this ahead or bring it to potlucks?
Definitely! Make the dressing ahead and store it separately. Toss right before serving so the fruit stays crisp. To prevent apples from browning, toss them in a bit of lemon juice first.
What fruit substitutions or additions work?
Pretty much anything! Try blueberries, peaches, mango, pineapple, raspberries, kiwi, or nectarines. Swap raisins for dried cherries, chopped apricots, or dates. Stick to sturdy, fresh fruit that won’t get mushy.
Is this recipe gluten-free or vegetarian?
Yep—naturally gluten-free and fully vegetarian.
Will the yogurt dressing make the fruit soggy?
Only if it sits too long. Mix it shortly before serving for the best texture.
How long will leftovers last?
About 1–2 days in the fridge. Stir before eating.
You’ll Also Love These Recipes
If you enjoyed this skinny fruit and yogurt salad, you’d also enjoy:
- Healthy Frozen Yogurt and Fresh Fruit Salad
- Summer Fruit Quinoa Salad
- Watermelon and Cucumber Salad
- Oatmeal White Chocolate Cranberry Cookies
Watch How to Make Fruit and Yogurt Salad!
Skinny Fruit and Yogurt Salad
Ingredients
- 1/2 cup Greek yogurt plain, fat-free
- 2 teaspoons lemon juice freshly squeezed
- 1 tablespoon honey
- 2 pears cored, peeled, and cut into 1/2-inch cubes
- 1 cup strawberries sliced
- 2 apples cored, and cut into 1/2-inch cubes
- 1 cup seedless grapes sliced in half lengthwise
- 1/4 cup raisins
- 1/4 cup celery diced
Instructions
- In a small bowl, combine yogurt, lemon juice, and honey. Cover yogurt mixture and refrigerate while preparing fruit.
- Combine all fruit in a large salad bowl. Add yogurt dressing and lightly toss to coat. Refrigerate until ready to serve. For best results, serve salad within 1-2 hours of preparing.
Nutrition Information
Have you made this recipe?
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Note from Gale 💚
If you try this refreshing skinny fruit and yogurt salad, I’d love to hear your twist on it—your fruit combos, sweetener swaps, and batch-prep tips. It’s one of those feel-good recipes that always hits the spot. Enjoy every juicy bite! 💛
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I am not a greek yogurt fan, can I use plain non-fat yogurt?
Stephanie, Sure that will work fine! It won’t be as thick & creamy, but will definitely work.
Instead of the yogurt use light sour cream.
Any good substitutes for Apple and pears. I'm thinking summer fruits,but which ones?
Susan, Bananas, mango, kiwi…will all work.
red cherries
not a yogurt fan at all. what about vanilla pudding?
Pam, Pudding would make it more of a dessert. You could use Mayo (no sugar added)..Duke’s is a good brand.
Hi i have everything just no yogurt can i use buttermilk, i have buttermilk
Hmmm…never tried buttermilk. It might be a little thin with buttermilk. If you try it let us know how it turned out.
can I ask a dumb question–why is the pp 4 points per cup. the only things that are countable are the yogurt, honey and raisins….
looks delicious either way 🙂
Kim, We take the nutritional data and enter into the weight watchers calculator. The data does include all the ingredients.
If you wanted to take this to work as breakfast or lunch for several days, should you keep the yogurt mixture separate and mix it with the fruit daily?
Yes, that is the best way to do that:)!
I would have to leave out the celery! Not a big fan!
That would be okay:)
what about bananas–strawberries–apples–pinnapple or do you thing the bananas would turn brown want to take it to a meeting —-sue
The bananas will be okay, but the apples may brown. In order to avoid that, you can squeeze about 1 tablespoon of lemon juice (half a lemon) in a dish and toss the apples to coat in it, before adding them to the salad. Enjoy!
Could you add walnuts or pecans pieces to this as well?
You most certainly could! Feel free to get creative with this one:)
I made a more traditional "Waldof" salad with apples, pecans, celery and then used coconut greek yogurt (instead of the mayo). Coconut yogurt could definitely be used with this recipe as well. It add a most delicious surprise.
how long would this keep if I made it , as I am making it just for myself to eat and like you say there are 6 servings so I could not eat them all in one day lol .
It should last for 1 week/7 days.
We loved this salad! This is the first recipe I have tried from this amazing website, so I'm glad it was a hit at the dinner table. Since it's just the two of us, I only used one apple and one pear, instead of two each. I also added 1/4 cup of pecan pieces for some extra crunch! The raisins, celery, and pecans were amazing as an unexpected taste to a fruit salad. I used this recipe to complement a spaghetti and garlic bread leftovers dinner. There are still alot of leftovers, so I'm hoping it will be stay good the next few days.
Ker, Thank you for the feedback. It does start to turn a little dark after one day. I recommend making it no more than a few hours before serving. Thanks! 🙂
Will I taste the honey in this mixture? I hate the taste of honey. If so, what can I use as a replacement?
Maegan, Pure Maple Syrup will work.
This is actually a lot less points. Your calculations are including the carbs for the fruit, but fruit is zero points except for the raisins. 1 point for the raisins, 1 point for the honey, and less than a point for the yogurt if this makes 6 servings; so it’s really only 2.5 points.
Lori, I rechecked with a SmartPoints calculator and still came up with 7 points per serving.
How would I break the ingredients out for just 1 serving?
Thanks so much
Hi Colleen,
3 tablespoons plain Greek Yogurt, fat-free
1 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons honey
2 strawberries
1 apple, cored, and cut into 1/2-inch cubes
4 seedless grapes, sliced in half lengthwise
1 tablespoon rasins
2 tablespoons diced celery
I omitted the pear.