Ingredients:

• 1 cup low-fat sour cream
• 1 x 440g tin pineapple pieces, drained
• 1 x 310g tin mandarin segments, drained
• 1 cup mini marshmallows
• 1 cup flaked coconut
• 1/2 cup almond flakes (reserve some to top salad)

Method:

Notes:

• If the marshmallows in this recipe are just one step too far for you, leave them out.
• You may substitute the sour cream with Greek yoghurt in this recipe.
• Toasting the almond flakes for 5 minutes in the oven will give this salad extra crunch.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Note