Adding Greek yogurt instead of sour cream gives this classic a fresh twist. Toasted walnuts add great crunch as well as a nice nutty flavor.
2 cups miniature marshmallows
3/4 cup chopped toasted California walnuts, plus additional for topping
1/2 cup coconut flakes
1 (20-oz.) can juice packed pineapple tidbits or chunks, well drained
1 1/2 cups nonfat vanilla Greek yogurt
1 (15-oz.) can mandarin oranges, well drained
Swap out half of the Greek yogurt with low-fat sour cream.
Omit the canned pineapple and replace with 2 (15-oz.) cans fruit cocktail, well drained.
Stir together marshmallows, walnuts, coconut and pineapple in a large bowl. Fold in yogurt, then carefully fold in oranges.
Cover and refrigerate until ready to serve.
Top with additional toasted walnuts just before serving.
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