"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 medium crisp apples 1 8 ounce can pineapple chunks 1/2 cup dried apricots, cut in small dice 1 6-8 ounce container fat-free vanilla yogurt 1 tsp sugar 1/4 cup shredded coconut, lightly toasted
Core and chop apples (peel first if desired) and place in a medium bowl. Drain pineapple and mix juice with dried apricots and set aside. Add pineapple to apples and stir in yogurt and sugar, mix well. Drain apricots and fold into apple mixture, transfer to serving bowl and sprinkle with toasted coconut.
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