Semi-Tropical Fruit Cup Harley Cookbook Ann Gibson Yield: 6 servings Ingredients: ½ pint of plain yogurt 1 ripe banana, sliced 1 orange, diced (a large naval orange is best) 1 cup diced pineapple (or unsweetened pineapple chunks cut in half) Put yogurt and sliced banana in the blender. Blend until smooth. Pour banana-yogurt sauce over the diced orange and pineapple. Mix well and serve in sherbe3t glasses. Garnish with sprinkle of cinnamon (or cardamom) and a mint leaf.

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