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Kellie Bowen Myers Bosarge for her Candlestick Salad

1 cup alfalfa sprouts, divided

4 pineapple rings

4 ripe bananas

1 cup strawberry yogurt

4 fresh strawberries

1. Spread 1/4 cup alfalfa sprouts on four individual serving plates. Place pineapple rings on top of the sprouts.
2. Peel and slice a 3-inch (8-cm) piece of banana. Stand the banana upright in the pineapple ring. Cut a notch across the top of the banana.
3. Pour yogurt over the banana and let it drizzle down the sides to resemble melted wax.
4. Slice strawberries about 1/4 inch (.6 cm) thick. Stand the strawberry slice in the notch in the banana to look like the flame on a candle.
5. Cut four 1/2-inch (1-cm) thick slices from the remaining bananas.
6. Cut a notch in the banana slices. Stand them on the edge of the pineapple ring for a handle. Serve immediately.