Cool Fruit Salad With Light Sauce Recipes

CREAMY FRUIT SALAD

Steps:

• Combine the grapes, bananas, apples, blueberries, and pecans in a large mixing bowl. Whisk together the sour cream, sugar and vanilla.
• Pour the dressing over the fruit in the bowl. Stir well to coat. Serve immediately or chill until ready to serve. Enjoy!

LIGHT AND LEMONY FRUIT SALAD/DESSERT

Steps:

• In serving bowl, dump can of undrained pineapple.
• Pour pudding mix over and mix into juices.
• Set aside for 5 minutes to slightly set.
• Meanwhile drain oranges and cherries, patting dry if necessary.
• Mix into pineapple mixture along with marshmallows.
• Gently fold in cool whip.
• Refrigerate at least 30 minutes.

FRUIT SALAD DRESSING

Steps:

• In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. 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.

FRUIT SALAD WITH BANANA SAUCE

Steps:

• For the sauce, place bananas, lemon juice, brown sugar, and vanilla in a blender and blend until smooth. Fold in the WHIPPED whipping cream.
• For the salad, place all salad ingredients in a bowl and mix well, or arrange the fruit on a platter.
• Pour banana sauce over fruit or serve it in a gravy boat on the side.

COOL N CREAMY FRUIT SALAD

Steps:

• Drain pineapple and oranges reserving juice in small bowl.
• In large bowl combine fruit.
• Sprinkle pudding mix into reserved juice; mix until combined and slightly thickened.
• Fold into fruit until well combined.
• Edited based on reviews: The sauce will be somewhat thin, kind of like a glaze. If you would like it thicker and creamier, mix less of the reserved juice into the pudding mix.

COOL FRUIT SALAD WITH LIGHT SAUCE

Steps:

• In a large mixing bowl, toss the chopped apples in 2 tablespoons lemon juice (Note: orange juice could also be used instead of lemon juice).
• Add in the drained pineapple tidbits, mandarin oranges and grapes.
• In a small mixing bowl, combine the dry pudding mix with 1/4 cup orange juice and the liquid you had drained from the can of pineapple. Using a wire whisk, mix it until it starts to thicken. If it seems too thick, thin it with a little more orange juice.
• Pour the dressing over the fruit and toss gently to mix well.
• Fold in the blueberries last (and gently).
• Chill until ready to serve. This keeps 3-4 days if it lasts that long!