Fruit Salad with Creamy Glazed Dressing

I made this to go with dinner the other night and it was hit!  Any sort of fruit with dinner is pretty much always a hit but the glaze on this took things up a notch.  Will definitely make it again.  I slightly modified this recipe from one on Mels Kitchen Cafe.

Fruit Salad with Creamy Glazed Dressing

• 1 small can mandarin oranges, drained but reserving the juice
• 1/2 cup pineapple tidbits, also drained but reserving the juice
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain Greek yogurt
• 4 cups fresh fruit + the canned fruit above

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.