By Kristine Kidd
1 pink Grapefruit, peeled2 large Tangerines or Minneolas, peeled3 navel Oranges1/2 cup dried Cranberries2 tablespoons Honey1/4 teaspoon ground Cinnamon1 16 or 17.6-ounce container Greek Yogurt2/3 cup minced crystallized Ginger1/4 cup golden brown SugarAdditional dried Cranberries
Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.Mix yogurt and ginger in bowl. DO AHEAD: Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
Nutrition calculated using fat-free yogurt.
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