Tropical Fruit Salad
Serves 6
2 mangoes, peeled and diced
1 pineapple, peeled, cored, and diced
2 bananas, diced
4 clementine oranges, peeled and separated into segments
3 kiwi fruit, peeled and sliced into thin rounds, then sliced into quarters
½ cup goji berries (optional)
1 cup pomegranate seeds

Dressing:
1 cup plain or vanilla yogurt
2 tablespoons maple syrup
1 tablespoon fresh lime juice

Combine all of the fruit in a large bowl. In a separate small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and gently toss to coat. Serve immediately.

Fruit Trifle Variation
Makes about 16 tasting portions
Desired fruit as listed above
Dressing ingredients as listed above

Cake:
1 cup white sugar
½ cup butter
2 large eggs
1 ½ cup all purpose flour
1 ¾ tsp baking powder
½ cup milk

Preheat oven to 350 degrees. Grease a 9 inch cake pan. Cream sugar and butter together in a mixing bowl. Add eggs, beating after each.  Combine flour and baking powder in a separate bowl.  Add to the wet ingredients and mix well. Add milk and stir until smooth. Pour batter into cake pan. Bake in oven until top is springy, about 30-40 min, then remove from oven and cool.

Mix fruit and yogurt dressing together, then create layers in a separate bowl of fruit, cake, and yogurt dressing. Can do this in a clear or glass bowl for visual effect. Can also use individual plastic cups and have students make their own trifle mixture.