Frozen Fruit Cups
(makes 12 servings)
4 cups frozen peaches, thawed and chopped in large chunks
2 cans mandarin oranges, drained
2 cans crushed pineapple, drained
1 can fruit cocktail, drained
6 medium firm bananas, chopped in chunks
1 small can frozen pineapple-orange juice concentrate
1/3 cup lemon juice
Combine frozen peaches, mandarin oranges, pineapple and fruit cocktail along with the
bananas and frozen juice concentrate and lemon juice; mix until combined. Place in small
disposable plastic cups and cover with plastic wrap or foil. Freeze, until firm. Remove
from freezer, 45 min to 1 hour before serving to thaw.
Tropical Mandarin Orange Parfait
(makes 4 servings)
2 cups vanilla low-fat yogurt
1 small can mandarin oranges, drained
3/4 cup granola cereal
1 cup diced fresh pineapple
Put 2 tablespoons yogurt in bottom of 4 juice glasses, top with mandarin orange slices,
sprinkle with 1 1/2 tablespoons of cereal followed by 2 tablespoons yogurt. Top with
diced pineapple and another 1/2 teaspoon cereal.
Easy Fruit Dessert
(makes 12 servings)
1 yellow cake mix
1 egg
1/4 cup butter
2 (15 oz) cans fruit pie filling (OR 1 can pie filling and 1 can crushed pineapple)
Mix cake mix dry with egg and butter. Press into 9X13 pan Spread cans of pie filling over
cake mix and bake 45- 55 min at 350 degrees (do not overbake as cake mix burns easily.)
Pineapple Angel Food Cake
(makes 12 servings)
1 angel food cake mix
1 (20 oz) can crushed pineapple in juice
Heat oven to 350°F. Spray 10-inch tube pan with cooking spray.
In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30
seconds; beat on medium speed 1 minute. Pour into pan.
Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as
directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out
onto serving plate. Use serrated knife to cut into slices.
Very Vanilla Fruit Salad
(makes 10 servings)
2 cups strawberries, halved
1 cup blueberries
1 cup fresh or canned pineapple chunks
1 cup cantaloupe chunks
2 kiwis, peeled and sliced
2 tsp. pure vanilla extract
Mix fruit and vanilla in a large bowl, cover. Refrigerate 1 hour or until ready to serve.
Mom's Special Fruit Fluff
(makes 10 servings)
2 C seedless grapes, halved
1 (20 oz) can pineapple chunks, drained
1/2 C maraschino cherries, drained and halved
2 bananas, sliced
1/2 C chopped walnuts
8 oz frozen light whipped topping, thawed.
In a large bowl, combine grapes, pineapple, cherries, bananas, and walnuts. Stir in
whipped topping, cover and refrigerate until ready to serve.
Cantaloupe Salad with Maple and Cinnamon
(makes 6 servings)
1 cantaloupe cubed (about 4 Cups)
2 1/2 C red seedless grapes
3 Tbsp pure maple syrup
1/2 Tbsp fresh lemon juice
1/4 tsp cinnamon
In bowl whisk together syrup, lemon juice and cinnamon. Add cubed cantaloupe and
grapes, toss gently to coat. Serve immediately or refrigerate for 30 min to 1 hour before
serving.
Lemon Blueberry Trifle
(makes 12 servings)
3 cups fresh blueberries, divided
1 large package instant lemon pudding, prepared with skim milk
2 cups (8 ounces) lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) light whipped topping, thawed
Lemon slices and fresh mint, optional
Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pudding and yogurt.
In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and
blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at
least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired.
Strawberry Pecan Pretzel Dessert
(makes 12 servings)
1 cup pretzels, crushed
1/2 cup pecans, chopped
3/4 cup brown sugar
1/2 cup butter, melted
2 cups strawberries, diced
8 oz light cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla
8 oz frozen light whipped topping, thawed
Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
Spread on a large baking sheet with sides (use a jelly roll pan) and bake at 400
degrees for 7 minutes. Allow the mixture to cool and break into small pieces.
Beat together softened cream cheese, granulated sugar and vanilla. Fold in whipped topping. Before serving, stir the
diced strawberries and sugared pretzels & pecans into the cream cheese mixture.