Flagstonesfruitsalad Recipes

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FLAGSTONES FRUIT SALAD



Flagstones Fruit Salad image

Flagstones was a restaurant that I used to go to with my family as a child. Their fruit salad was one of the signature items on their menu. Once you try it, you will make it over and over again.

Provided by Denise in NH

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 can sliced pear
1 can sliced peach
1 can pineapple chunk
1 can bing cherry
3/4 cup jellied cranberry sauce
1/2 pint heavy cream
1/2 cup mayonnaise
3/4 cup confectioners' sugar
1 1/2 teaspoons vanilla
3 drops lemon juice

Steps:

  • Drain and chill pears, peaches, pineapple chunks and cherries.
  • Whip cranberry sauce and add to the fruit; let stand for several hours.
  • For sauce, mix cream, mayonnaise, sugar, vanilla and lemon juice until creamy smooth.

LAYERED FRUIT FLAG SALAD



Layered Fruit Flag Salad image

Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 9

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original lemon burst yogurt
1 1/2 cups Cool Whip frozen whipped topping, thawed
3 tablespoons powdered sugar
4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniature marshmallows

Steps:

  • Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
  • In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
  • In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
  • If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Nutrition Facts : Calories 200, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g, TransFat 0 g

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