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My sister shared this recipe with me. She served the fruit in wine goblets, topped with the pudding. For large groups, serve it in a big salad bowl. Either way, it's refreshing and delicious. -Michelle Masciarelli, Torrington, Connecticut
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 149 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 107 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Pudding-Topped Fruit Salad in Reminisce July/August 2002, p48
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Reviewed on Aug. 05, 2008 by S_Elrod
I think the "boiled egg" is the sliced banana. Hope this helps :)
Reviewed on Jul. 28, 2008 by ViolaB
This makes me think of Thanksgiving and Christmas entertaining, providing a less rich alternative to the usual desserts...It looks WONDERFUL! I wonder if thawed fruit, such as strawberries, could be used, in the topping, using the saved juice, to make it pink coloured, maybe using sugar free pudding, fat free (flavoured) yogurt....... ViolaB
This makes me think of Thanksgiving and Christmas entertaining, providing a less rich alternative to the usual desserts...
It looks WONDERFUL!
I wonder if thawed fruit, such as strawberries, could be used, in the topping, using the saved juice, to make it pink coloured, maybe using sugar free pudding, fat free (flavoured) yogurt.......
ViolaB
Reviewed on Jul. 28, 2008 by Lucyndaskys
please,could you tell me what the white "boiled egg look" is in this recipe? doesnt call for eggs,and no fruit listed is this color? thanks Emma emmapatrick@windstream.net
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