1 (20 oz.) can pineapple chunks in their own juice, drained, reserving liquid
1 (11 oz.) can mandarin orange sections, drained, reserving liquid
3 rounded tbsp. cornstarch
1 (8 oz.) carton plain yogurt
1 1/2 tbsp. sugar
1 tsp. vanilla extract
1 c. halved, seedless grapes
1 banana, sliced
1 tart apple, cut into chunks
2 fresh, ripe peaches, pitted and sliced
1 c. fresh raspberries or blackberries

In a small saucepan over medium heat, cook pineapple liquid and mandarin orange liquid with cornstarch, stirring constantly, until thickened. Remove from heat and let cool.

In a large bowl, combine yogurt, sugar and vanilla. Stir in completely cooled juice mixture. Stir in pineapple, orange segments, grapes, banana, apple chunks, and peach slices. Spoon into large, clear serving bowl and scatter berries over the top of the salad. Cover and refrigerator until well chilled. Yields 12 side servings.