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Fruit Salads

Page history last edited by PBworks 13 years, 3 months ago


Creamy Fruit Salad

Yield: 4 Servings; 2 points per serving


11 ounces canned mandarin oranges, drained

8 ounces canned water-packed peaches, drained

8 ounces canned water-packed pineapple chunks, drained

4 ounces fat-free cream cheese, softened

1/2 c plain yogurt

1 t sugar

1/2 t vanilla

4 T shredded coconut,toasted


In a decorative serving bowl, combine all of the fruit. In a small mixing bowl, beat the cream cheese, yogurt, sugar and vanilla until smooth. Add it to the fruit and mix well. Serve chilled, topped with toasted coconut.




Ambrosia Salad

Yield: 6 servings; 2 points per serving


20 oz can pineapple chunks,drained

15 oz can mandarin orange segments, drained

4 T shredded coconut

1 c nonfat plain yogurt

1/4 t coconut extract

1 t vanilla extract

1 T Splenda


In a mixing bowl, combine pineapple, mandarin oranges, and coconut. In a small bowl, combine yogurt, vanilla extract, coconut extract and Splenda. Stir well to mix thoroughly. Pour over fruit mixture and toss to combine well.


Cover and refrigerate at least 30 minutes. Gently stir again before serving.




Frozen Fruit Salad

Yield: 8 servings


8 oz FF cream cheese

1 c FF sour cream

1/3 c sugar

1 T grated lemon rind

Pinch salt

5 c assorted fresh, frozen, or canned fruit (drained)

Lettuce leaves as garnish


Beat cream cheese, sour cream, sugar, lemon rind, and salt in large bowl until smooth. Mix in fruit. Spread in 11x7-inch baking dish and freeze until firm, 8 hours or overnight.


Let stand at room temperature until softened enough to cut, 10 to 15 minutes. Cut into squares and serve on lettuce-lined plates.


Per Serving: Calories: 126, Fat: 0.3g




Fruit With Cannoli Cream

Yield: 3 servings; 2 points per serving


3 c mixed fruit,(sliced strawberries, blueberries, melon)

3 T orange juice

1 1/2 T fresh mint

1/4 c part skim ricotta cheese

1 1/2 T confectioners' sugar

1/8 t vanilla extract


Combine fruit, orange juice, and mint; spoon into serving bowls. Puree the ricotta cheese, confectioners' sugar and vanilla in blender or food processor. Spoon over fruit.


Note: For a grown up flavor, substitute orange flavored liqueur for the juice.




Honey-Lime Fruit Toss

Yield: 7 servings; 2 points per serving


1 cn (20 oz.) Pineapple Chunks

1 cn (11 or 15 oz.) Mandarin Oranges, drained

1 large Banana, sliced

1 Kiwi fruit,peeled, halved and sliced

1 c quartered strawberries

1/4 t grated lime peel (optional)

2 T fresh lime juice

1 T honey


Drain pineapple; reserve 1/4 cup juice.


Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in large serving bowl.


Stir together reserved pineapple juice, lime peel, lime juice and honey in small bowl. Pour over salad; toss to coat.




Orzo Fruit Salad

Yield: 12 servings; 4 points per serving


1/2 cup Egg Beaters Egg Beaters

16 oz Cool Whip Lite Whipped Topping

18 item maraschino cherries

16 oz canned unsweetened pineapple chunks

1 tsp table salt

1 tsp imitation vanilla extract, no alcohol

16 oz canned unsweetened mandarin orange(s)

2 Tbsp all-purpose flour

1/2 cup SPLENDA No Calorie Sweetener

8 oz uncooked orzo


Cook Orzo according to package directions. Rinse and drain....allow to cool completely.


Drain fruit juices and pour into sauce pan. Thicken this juice with 1 cup Splenda, 1 tsp salt and 2 Tb flour and 1/2 cup eggbeaters.


Cook until thickened. Add 1 tsp of vanilla. Let cool completely.


Mix cooled Orzo and fruit juice mixture together and put in refrigerator. Leave overnight.


In morning take orzo mixture and fold in a 12 oz container of cool whip lite along with mandarin oranges and pineapple and 10 cut up marashino cherries.


Frost top of salad with 4 oz of the cool whip and decorate with 8 Maraschino cherries.





Fruit Cocktail Salad

Yield: 12 (3/4 cup) servings; 1 point per serving


2 cans (16 oz) fruit cocktail in JUICE, undrained

1 can (20 oz) unsweetened pineapple tidbits, undrained

1 can (11 oz) mandarin oranges, drained

1 T lemon juice

1 pkg (1 oz) instant sf-vanilla pudding mix

2 medium firm bananas,sliced


In a bowl,combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas.




Taffy Apple Salad

Estimated points per 1 cup serving: 1


4 apples, chopped

1 large can (14 1/2 oz) pineapple, undrained

(I prefer crushed pineapple for consistency)

1 8 oz tub Fat Free Cool Whip

1 box fat free, sugar free butterscotch pudding

1/2 c. chopped peanuts


Combine all ingredients. Refrigerate before serving.




Rosa Marina Salad

Yield: 14 servings; 2 points per serving


20 oz Dole Canned Pineapple Tidbits in Juice

1/2 tsp table salt

1/4 cup sugar

2 tsp all-purpose flour

3/4 cup uncooked orzo

1 item egg

8 oz fat-free whipped topping

11 oz canned mandarin oranges in light syrup


Cook, rinse in cold water and drain orzo. Pour juice from pineapple and oranges into a small saucepan and add the egg, beaten, flour, sugar and salt. Whisk and cook over medium heat until thickened. Chill. Mix orzo, pineapple, oranges and thickened juice. Fold in cool whip and chill until ready to serve.




Marshmallow Fruit Salad


1 can tropical fruit (drained)

1 can mandrin oranges (drained)

1 apple diced

1 banana diced

3/4 c. golden raisins

marshmallows (for kids)

1 carton (small) vanilla yogurt (I use Yoplait)

Cinnamon and splenda mixed


Combine fruit and marshmallows. Fold in yogurt and a generous amount of cinnamon and Splenda.




Hot Fruit Salad

Yield: 16 servings; 2 points per serving


1 jar (25 oz.) chunky applesauce, unsweetened

1 can (21 oz.) lite cherry pie filling

1 can (20 oz.) pineapple chunks in it's own juice, undrained

1 can (15 1/4 oz.) sliced peaches in it's own juice, undrained

1 can (15 1/4 oz.) apricot halves in it's own juice, undrained

1 can (15 oz.) mandarin oranges, undrained

1/2 c. packed brown sugar

1 tsp. ground cinnamon


Combine all ingredients in crockpot and cook on low 3-4 hours.




Grape Salad

Yield: 13 (1/2 cup) servings; 2 points per serving


4 oz Fat Free Cream Cheese

4 oz Fat Free Sour Cream

1/2 c Splenda Granular

1 t Vanilla Extract

3 c Green Grapes

3 1/2 c Red Grapes

1/4 c Brown Sugar

1 ounce Pecans,chopped small


In a medium bowl, combine the sour cream, cream cheese, Splenda, brown sugar, and vanilla. Mix until smooth. Add in the pecans and grapes.


Combine well. Refrigerate until ready to serve.




Grape Salad 2

Yield: 9 servings


8 c red seedless grapes

1 c fat free cool whip

6 T skim milk

2 T dry sugar-free white chocolate pudding powder

4 oz fat free cream cheese, room temperature


Mix cream cheese, milk and white chocolate pudding powder. Fold in cool whip. Add grapes and fold together. Refrigerate for a couple of hours before serving.




Blueberry Salad

Yield: 16 servings


1 20 oz can of crushed pineapple in its own juice (DO NOT DRAIN)

2 cups frozen, unsweetened blueberries

Sugar free Jell-o (I used strawberry)

8 oz fat free cream cheese

8 oz coolwhip free

3/4 cup of ice water

1/2 cup Splenda (more or less to taste)


Start with undrained pineapple in a sauce pan and bring it to a boil. Add jello and mix well, make sure there are NO lumps. boil for 2 minutes.


Rinse and drain blueberries until the are thawed-1-2 minutes in luke warm water. Remove pineapple mixture from heat and stir in blueberries. Add ice water and mix well. Refrigerate this until congealed--1-2 hours.


Mix room tempature cream cheese and cool whip until well incorporated-add splenda and spread on top of blueberry jello mixture. Refrigerate for another 30 minutes or so.



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