- 16 Ounces 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 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 chunkcs and raisins into the bowl. Mix well to combine all the ingredients. Chill in the refrigerator for at least 1 hour. Serve.