Jaynes Sugar Free Fat Free Creamy Fruit Salad Recipes

JAYNE'S SUGAR FREE, FAT FREE, CREAMY FRUIT SALAD

Steps:

• In a large bowl combine the fruit and set aside.
• In another bowl whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth.
• Add sour cream and mix well.
• Fold mixture into fruit and cover and refrigerate until serving.

QUICK AND CREAMY FRUIT SALAD

Steps:

• In a large bowl add the apple chunks, honey dew melon, pineapple chunks, dried cherries, yogurt, cream of coconut, and pinch of salt. Stir to combine.

QUICK AND CREAMY FRUIT SALAD

Steps:

• Put the apples, melon, pineapple, dried cherries, yogurt, cream of coconut and salt in a large bowl and stir.

MAKE-AHEAD CREAMY FRUIT SALAD

Steps:

• In a large bowl, combine the yogurts, whipped cream and lime juice. Gently fold in remaining ingredients. Refrigerate, covered, until serving.

CREAMY FRUIT SALAD I

Steps:

• In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
• In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
• Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

CREAMY YOGURT FRESH FRUIT SALAD

Steps:

• Mix together the prepared fruit in a large bowl.
• Gently mix in lime juice to keep the fruit from browning.
• In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
• Add yogurt mixture to the prepared fruit.
• Mix until combined.

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
• Stir until completely mixed together.
• You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
• Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.

CREAMY FRUIT SALAD

Steps:

• In small bowl, mix dressing ingredients until well blended.
• In medium bowl, mix apples, orange and raisins. Pour dressing over fruit; toss gently to coat.
• Divide lettuce leaves among 4 serving plates. Spoon fruit mixture into lettuce leaves; sprinkle with walnuts.

CREAMY FRUIT SALAD

Steps:

• In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. , When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.

CREAMY FRUIT SALAD II

Steps:

• Combine the cream cheese and condensed milk; blend until smooth.
• Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
• Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

LOW-FAT WATERGATE SALAD

Steps:

• Mix dry pudding mix, pineapple and yogurt in large bowl with whisk until well blended. Stir in 2 cups COOL WHIP.
• Refrigerate 1 hour.
• Serve topped with remaining COOL WHIP.