DRESSING:

1 (8 oz.) carton low fat lemon yogurt
1 tbsp. frozen orange juice concentrate, thawed
1/2 tsp. cinnamon

SALAD:

8 oz. cooked turkey breast, cut into strips (about 2 c.)
2 c. strawberries, halved
1 (15.25 oz.) can pineapple chunks, drained
1 papaya, peeled, seeded & cubed
1 banana, sliced
Lettuce leaves
1/4 c. toasted coconut

In small bowl combine all dressing ingredients; blend until smooth. In large bowl, combine turkey and fruit; toss gently. Spoon onto individual lettuce-lined plates or large lettuce lined platter. Spoon dressing over salad; sprinkle with toasted coconut. 6 (1 1/3 cup) servings.

One cup cubed cantaloupe can be substituted for the papaya.

To toast coconut, spread on cookie sheet; bake at 375 degrees for about 5 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on MEDIUM for 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute. (Moist flaked coconut takes longer than drier shredded coconut.)