Latin chef and cookbook author Ingrid Hoffmann dishes out a healthier version of her mom's fruit salad.

By Jonna Gallo Weppler

Millions watch Simply Delicioso on the Cooking Channel and Delicioso on Univision to see Ingrid Hoffmann dish up equal parts Latin-inspired recipes and charm. Lately, though, her kitchen wizardry has focused on tweaking traditional recipes to make them lighter. "I noticed that any extra pounds were hard to get rid of," says Ingrid. "It was time for a new approach." Swapping nonfat Greek yogurt for the heavy cream in her mom's fruit salad was a big win, resulting in a significantly lower-fat dressing with a tang that plays perfectly off the sweet melon.

Mom's Creamy Fruit Salad


1 cup nonfat Greek yogurt

1/4 cup dark or spiced rum

3 tablespoons honey

2 tablespoons finely chopped fresh mint leaves

1/2 small pineapple, peeled, cored and chopped

2 Gala, Granny Smith or Fuji apples, cored and chopped

1/4 small watermelon, peeled, seeded and chopped

1/2 cantaloupe or honeydew melon, peeled, seeded and chopped

1 cup sweetened coconut flakes, toasted


  • Whisk together yogurt, rum, honey and mint in a small bowl.
  • Mix together pineapple, apples, watermelon and cantaloupe in a large bowl. Add yogurt dressing, toss and let stand 10 minutes. Sprinkle with coconut before serving.

Recipe Rejigger: If you prefer an alcohol-free dressing, omit the rum and use 1/4 cup pineapple juice and a few drops of almond extract.

Get Ingrid's scrambled eggs recipe here

Originally published in the May 2013 issue of Family Circle magazine.