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Fruit Salad Dressing Recipe

Photo by: Taste of Home

"I like topping seasonal fruit with this smooth citrusy dressing," shares Frances Poste of Wall, South Dakota. "It makes a cool colorful treat for breakfast, lunch or a picnic."

This recipe is:

Healthy

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8 Servings
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a saucepan, combine the first seven ingredients. 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. Yield: 1 cup.

Nutritional Analysis: 2 tablespoons dressing (calculated without fruit) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.

Fruit Salad Dressing published in Cooking for 2 Spring 2005, p52

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