1 c. plain low-fat yogurt
1 c. ripe banana, sliced
12 c. pineapple, diced
1 orange, diced (a large navel is best)

Put yogurt and sliced banana in blender. Blend until smooth. Pour banana/yogurt sauce of the diced orange and pineapple. Mix well and serve in sherbet glasses. Garnish with sprinkle of cinnamon and a mint leaf. Makes 6 servings.