Layered Summer Fruit Salad With Creamy Lime Dressing Recipes

LAYERED SUMMER FRUITS WITH CREAMY LIME DRESSING

Layered Summer Fruits with Creamy Lime Dressing image

Cater to a crowd with ease by serving this lovely and luscious salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 24

Number Of Ingredients 10

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

Steps:

In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 12 g, TransFat 0 g

FRUIT SALAD WITH CREAMY HONEY LIME DRESSING

Fruit Salad with Creamy Honey Lime Dressing image

Provided by Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 firm bananas, peeled and sliced
1 cup strawberries, halved
DRESSING:
3 tbsps. sour cream
3 tbsps. Crisco® Pure Canola Oil or 3 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA 2 tbsps. frozen limeade concentrate, thawed
1/4 cup honey
1/4 tsp. ground cinnamon
FRUIT:
2 cups chopped peeled cantaloupe
2 cups chopped peeled honeydew melon
2 cups seedless red or green grapes, halved
2 cups diced peeled cored pineapple

Steps:

WHISK together dressing ingredients in small bowl; set aside.
COMBINE fruit in large bowl. Pour dressing, to taste, over fruit. Toss gently to coat. Chill until ready to serve.

EASY LAYERED FRUIT SALAD

Easy Layered Fruit Salad image

To dress up a fresh fruit salad, Linda Cowan tops it with a sweet creamy concoction. "The original recipe called for heavy whipping cream, but I lightened it up a little," she details from Fayette, Alabama. "Served in a cut-glass bowl, this salad looks elegant on any table. It's quick and easy to make but looks like you fussed."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

2 cups sliced fresh peaches
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups halved green grapes
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped pecans

Steps:

In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

Nutrition Facts : Calories 206 calories, Fat 9g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LAYERED SUMMER FRUIT SALAD WITH CREAMY LIME DRESSING

LAYERED SUMMER FRUIT SALAD WITH CREAMY LIME DRESSING image

Categories Fruit

Number Of Ingredients 21

Ingredients

Creamy Lime Dressing
1
package (8 oz) cream cheese, softened
1/2
cup frozen limeade concentrate, thawed
1/4
cup powdered sugar
1
cup whipping cream, whipped
Fruit
3
cups cut-up cantaloupe
1
quart strawberries, quartered
2
ripe medium mangoes, seed removed, peeled and cut up
2
cups blueberries
2
cups cut-up honeydew melon
Mint leaves, if desired

Steps:

In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside. 2 In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves. 3 Serve immediately, or cover and refrigerate up to 2 hours before serving.

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