Sunshine Fruit Salad Recipes

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

SUNSHINE FRUIT SALAD

Steps:

• Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
• Mix all canned fruits in large bowl.
• Mix reserved pineapple juice with pudding mix in medium saucepan.
• Cook over medium heat until boiling, stirring constantly.
• Let cool, pour over fruit and mix.
• Refrigerate overnight.
• Slice bananas and add just before serving.

SUNSHINE GELATIN SALAD

Steps:

• In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

WEIGHT WATCHERS SUNSHINE SALAD

Steps:

• Do not drain fruit.
• Use pudding mix dry, do not add milk.
• Combine all ingredients and blend well.
• Chill about 1 hour.