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For a taste of summer sunshine, Marana, Arizona’s Marian Bauerle whips up this quick, refreshing salad. “It’s pretty enough to double as a dessert,” she notes. “Peach yogurt and coconut really dress up the canned fruit cocktail.”
TIP: LEFTOVER MINI MARSHMALLOWS CAN BE ADDED TO HOMEMADE TRAIL MIX OR A BOWL OF CEREAL OR USED AS A TOPPING FOR A BAKED SWEET POTATO ALONG WITH BUTTER AND CINNAMON.
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Nutritional Facts 1 cup (prepared with fat-free mayonnaise; calculated without cherries) equals 258 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 170 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Marshmallow Fruit Salad in
Cooking for 2
Summer 2006, p37
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