Nutrition Facts

  • One serving:
  • 3/4 cup (prepared with sugar-free pudding mix)
  • Calories:
  • 82
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 43 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g


Blueberry Fruit Salad

In Louisville, Illinois, Ruth Hastings tosses together both fresh and canned fruit to create this quick and... View this recipe »



Glazed Fruit Bowl

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This quick-to-fix fruit salad combines summer favorites such as cantaloupe, honeydew and strawberries into a refreshing side dish. You can substitute other fruits if you like. —Christine Wilson, Sellersville, Pennsylvania

SERVINGS: 25

CATEGORY: Salads

METHOD:

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 2 cans (20 ounces each) unsweetened pineapple chunks
  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 2-1/2 cups orange juice
  • 1 small cantaloupe, cubed
  • 3-1/2 cups cubed honeydew
  • 2 cups fresh strawberries, halved
  • 2 cups fresh blueberries
  • 2 cups seedless grapes
  • 2 medium firm bananas, sliced

Directions:

Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool.
    In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving. Yield: 25 servings.


  • Re: Glazed Fruit Bowl

    Peaches are great added to this recipe. Also, dried bluberries can be substituted for fresh.

    elise87
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