fruit salad

  • Island Creamy Fruit Salad

    Weekly Recipe: 
    Weekly
    [title]

    2 medium bananas, diced

    2 medium apples, diced

    1 lemon (juice of)

    1 (20 ounce) can pineapple tidbits, drained, juice reserved

    2 cups sliced strawberries

    2 cups grapes

    1/4 cup pecans, chopped

    1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or 1 (1 1/2 ounce) box vegetarian sugar-free instant vanilla pudding mix

    1/2 cup water

    Combine bananas, apples, and lemon juice in large mixing bowl. Toss until evenly coated. Add pineapple, strawberries, grapes, and pecans. In small mixing bowl, combine pudding mix, water, and pineapple juice with a wire whisk until smooth. Add pudding mixture to fruit. Mix gently until thoroughly coated. Refrigerate until ready to serve. Source: Chef Charles Mattocks

  • Fruit Salad With Coconut-Apricot Sauce

    6 SERVINGS

    1 pomegranate (seeds only)
    1 apple, cored and quartered;
    each quarter cut in 1/2-inch-thick vertical slices
    8 ounces pineapple chunks, drained
    1 orange, peeled and sectioned
    1 banana, peeled and cut in
    1/2-inch slices
    2 kiwi, peeled and cut in
    1/4-inch slices
    2 tablespoons fresh lemon juice
    1 tablespoon agave nectar or honey
    8 ounces low-fat plain yogurt
    1/4 cup shredded coconut
    2 tablespoons unsweetened
    apricot preserves
    2 tablespoons coarsely
    chopped walnuts
    1 teaspoon vanilla extract

     

    1. Toss the fruit with the lemon juice and agave nectar. Place in a serving bowl, or arrange on a serving platter.

    2. In a medium bowl, combine yogurt, coconut, preserves, walnuts, and vanilla.

    3. Toss the sauce with the fruit in the serving bowl, or place in a small bowl to serve as a dip for fruit on the platter.

    Nutrition information per serving: Calories 186; Protein 4 g; Carbohydrates 38 g; Total Fat 4 g; Saturated Fat 2 g; Cholesterol 3 mg; Sodium 38 mg; Fiber 3 g