Frozen Fruit Salad Dressing Recipes

FRUIT SALAD DRESSING

Fruit Salad Dressing image

"I like to top seasonal fruit with this smooth citrusy dressing," notes Frances Poste of Wall, South Dakota. "It makes a cool colorful salad for breakfast, lunch or picnics in the summer."

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 7

Ingredients

3 tablespoons all-purpose flour
2 cans (6 ounces each) pineapple juice
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 to 1 cup sugar
1/4 cup honey
1/4 cup lemon juice
Assorted fresh fruit

Steps:

In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

Nutrition Facts :

FROZEN FRUIT SALAD

Frozen Fruit Salad image

This Fruit Salad is made with frozen berries, peaches, pineapple and mango and drizzled with honey lemon dressing! Great way to cool off during summer and delicious treat with frozen fruit to enjoy during the rest of the year.

Provided by Anna

Categories Salad

Time 35m

Number Of Ingredients 4

Ingredients

32 oz frozen berry medley
32 oz frozen fruit mix
2 tablespoons lemon or lime juice
¼ cup honey

Steps:

Place frozen fruit in a large mixing bowl.
Add lemon juice and honey. Stir well. The honey will get thick and sticky but once the fruit thaws, it will combine with the juice to make a delicious dressing.
Cover the bowl with saran wrap and let it stand in room temperature for about 1 hour.
Stir everything together just before serving.
Garnish with chopped mint leaves, if desired.
Serve.

Nutrition Facts : Calories 207 kcal, Carbohydrate 53 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 7 g, Sugar 41 g, ServingSize 1 serving

FROZEN FRUIT SALAD

Frozen Fruit Salad image

I use this recipe to add a healthy twist to brown-bag lunches. I'm always in a hurry in the morning, so having a ready-made salad in the freezer is a huge help. -Virginia Powell, Eureka, Kansas

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 20m

Yield 24 servings.

Number Of Ingredients 6

Ingredients

1 can (16 ounces) apricot halves, drained
1 container (16 ounces) frozen sweetened sliced strawberries, thawed and drained
3 medium bananas, sliced
3/4 cup pineapple tidbits
1 can (6 ounces) frozen orange juice concentrate, thawed
1 juice can of water

Steps:

In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, bananas, pineapple, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze. , When frozen, quickly remove salads to tightly covered storage containers. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunchtime.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

MOM'S FROZEN FRUIT SALAD

Mom's Frozen Fruit Salad image

This fruit salad is a family favorite handed down to me by my mother, Marjorie V. Hutchinson.

Provided by Beth Steinke

Categories Salad Fruit Salad Recipes

Time 8h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup sour cream
¼ cup white sugar
¼ teaspoon salt
1 (8.5 ounce) can crushed pineapple
1 banana, diced
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 (15 ounce) can mandarin oranges, drained
1 cup miniature marshmallows
cooking spray

Steps:

Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 23.4 g, Cholesterol 29 mg, Fat 10.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 122.3 mg, Sugar 18.9 g

FRUIT SALAD DRESSING

Fruit Salad Dressing image

This sweet and tangy Fruit Salad Dressing is the perfect way to top off your fruit salad. Add this delicious dressing to make your fruit salad taste better! Your friends and family will love how it adds a delicious flavor that can't be beat.

Provided by Katie Clark

Categories Fruit

Time 15m

Number Of Ingredients 4

Ingredients

1 cup vanilla yogurt: any brand will do- just pick your favorite!
-3 tbsp honey
3 tsp lime juice
-1 tablespoon coconut

Steps:

Place all the ingredients together in a medium sized bowl
Stir until all the ingredients are mixed together
Pour your dressing over your fruit salad
Gently mix your fruit and dressing together until well coated
Place in the refrigerator until ready to serve

FROZEN FRUIT SOUR CREAM SALAD

Frozen Fruit Sour Cream Salad image

My Mom gave me a recipe box years ago. I treasure it because it has handwritten recipes from her and my late Nana (her mother). I do remember that my Mom got this recipe from Mrs. Barbara Taylor, our Winston-Salem neighbor, and served it over a leaf of lettuce (fancy presentation back then) in my youth. It's a delicious summer side.

Provided by RoswellRecipeReader

Categories Fruit

Time 8h20m

Yield 6-12 frozen molds, 6-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups sour cream
3/4 cup sugar
1 teaspoon grated lemon rind
2 teaspoons lemon juice
1/8 teaspoon salt
1 (20 ounce) can crushed pineapple, drained
1 (20 ounce) can fruit cocktail, drained
1/2 cup chopped pecans
3 tablespoons maraschino cherries, drained and chopped

Steps:

Mix together and pour into molds (my Mom used tupperware ones and I have smaller ones). Note number of servings depend upon mold size.
Freeze (8 hour cook time is freeze time).
Thaw 15 minutes minutes before serving.
Serve in whatever elegant manner you determine and enjoy!

MOM'S FRUIT SALAD WITH COOKED DRESSING

Mom's Fruit Salad With Cooked Dressing image

This is an adaptation of several slightly different recipes, but slightly different from the rest. My family LOVES it--and so does everyone else who's tasted it! This is also wonderful as a topping for belgian waffles.

Provided by DeborahSu

Categories Breakfast

Time 40m

Yield 2 gallons, 64 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons flour
1/2 cup sugar
2 eggs
1 (20 ounce) can pineapple tidbits, juice of
1 lemon, juice of
1 orange, juice of
vinegar (approx. 1 T)
1 grated lemon, rind of
1/2 grated orange, rind of
1/2 pint whipping cream, whipped
2 -3 apples
2 oranges
3 -4 bananas
1 (20 ounce) can pineapple tidbits (you used the juice in the dressing!)
1 cup grapes
1 cup cherries (fresh, frozen, or canned)
fruit (in season, canned, or frozen)
miniature marshmallow (to taste(I use 1/2 bag)

Steps:

Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
Chill thorougly, then fold in whipped cream.
Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
Chill and enjoy!

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