Snowflake
01-03-2009, 12:58 PM
Delicious Fruit Salad
This makes a really pretty salad and is quick and easy. The colorful blend of bananas, pineapple, pears, peaches and grapes is tossed with a creamy pudding sauce. Our family doesn’t eat enough fruit, but we really like this. Next time I may add some mandarin orange slices.
1 can (20 ounces) unsweetened pineapple chunks
1 can (15 oz) reduced-sugar sliced pears, drained
1 can (15 oz) reduced-sugar sliced peaches, drained
1 1/2 cups SEEDLESS red grapes
1 package (3 oz size) of COOK-AND-SERVE vanilla pudding mix (Not instant)
2 medium firm bananas
3 tablespoons lemon juice
1 jar (10 ounces) maraschino cherries, well drained
( I cut the pears and peaches in big chunks, but original recipe leaves whole slices)
Drain pineapple, reserving juice in a 1-cup measuring cup. In a bowl combine the pineapple, pears, peaches and grapes. Cover and chill. Add enough water ( I used Orange juice) to the pineapple juice to measure 1 cup. Pour into small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat;
set aside to cool to room temperature.
Slice bananas into a bowl. Drizzle with lemon juice; gently toss to coat. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.
Yield: 12 servings
Nutritional: One serving (1/2 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 33 g. carbohydrate, 2 g. fiber, 1 g. protein. Diabetic Exchange: 2 fruit.
This makes a really pretty salad and is quick and easy. The colorful blend of bananas, pineapple, pears, peaches and grapes is tossed with a creamy pudding sauce. Our family doesn’t eat enough fruit, but we really like this. Next time I may add some mandarin orange slices.
1 can (20 ounces) unsweetened pineapple chunks
1 can (15 oz) reduced-sugar sliced pears, drained
1 can (15 oz) reduced-sugar sliced peaches, drained
1 1/2 cups SEEDLESS red grapes
1 package (3 oz size) of COOK-AND-SERVE vanilla pudding mix (Not instant)
2 medium firm bananas
3 tablespoons lemon juice
1 jar (10 ounces) maraschino cherries, well drained
( I cut the pears and peaches in big chunks, but original recipe leaves whole slices)
Drain pineapple, reserving juice in a 1-cup measuring cup. In a bowl combine the pineapple, pears, peaches and grapes. Cover and chill. Add enough water ( I used Orange juice) to the pineapple juice to measure 1 cup. Pour into small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat;
set aside to cool to room temperature.
Slice bananas into a bowl. Drizzle with lemon juice; gently toss to coat. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.
Yield: 12 servings
Nutritional: One serving (1/2 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 33 g. carbohydrate, 2 g. fiber, 1 g. protein. Diabetic Exchange: 2 fruit.