Fruit Salad with Honey-Yogurt Sauce (From Cooking Light)

This is really tasty. Here are the details:

You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

Yield: 6 servings (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)

Ingredients

• 1 cup vanilla low-fat yogurt
• 1 tablespoon honey
• 1 1/2 teaspoons grated lime rind
• 3 cups cubed pineapple (about 1 medium)
• 1 1/2 cups chopped Braeburn apple (about 1 large)
• 1 cup orange sections (about 2 oranges)
• 1 cup chopped peeled kiwi (about 2 large)
• 1/3 cup flaked sweetened coconut
• 1 medium banana, sliced
• 1/4 cup slivered almonds, toasted

Preparation

Combine yogurt, honey, and lime rind in a small bowl.

Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.