• 1 16 oz bag carrots
  • 1 Cup pineapple, sliced cut into chunks
  • 6 Ounces plain non-fat Greek yogurt
  • 2 Tablespoons pineapple juice
  • 2 Tablespoons lemon juice
  • 1 Tablespoon honey
  • 1/3 Cup California raisins


Finely shred carrots by hand or in a food processor. If using fresh pineapple, slice skin off the sides and cut into slices. Remove core and then cut rings into small bite sized pieces. In a bowl, mix yogurt, pineapple juice, lemon juice and honey. Toss shredded carrots, pineapple chunks and raisins into the bowl. Mix well to combine all ingredients. Chill in the refrigerator for a least 1 hour. Serve.

Nutrition Facts Per Serving

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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.