SUNSHINE SALAD
Steps:
- Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
SUNSHINE FRUITS
This makes a very nice way to start the day. You can serve this in stemmed dessert dishes and probably get six servings. I do this for my family sometimes but I have also made it for overnight guests. Do all the fruit the night before and just spoon out in the morning.
Provided by bert2421
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Layer strawberries, papaya and bananas into 4 large glasses; pour in enough orange juice to fill each glass.
- Garnish each serving with a strawberry if you like.
Nutrition Facts : Calories 181.9, Fat 0.9, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 44.6, Fiber 5.5, Sugar 28.5, Protein 2.8
TROPICAL SUNSHINE SMOOTHIE
It is so yummy and amazingly refreshing! The color is a bright yellow so it does bring sunshine to your morning... Enjoy! For some added sweetness, agave honey is wonderful.
Provided by Francine Lizotte Club Foody
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Blend banana, orange juice, mango, pineapple, coconut water, lime juice, mint in a blender until smooth.
Nutrition Facts : Calories 140 calories, Carbohydrate 34.8 g, Fat 0.6 g, Fiber 3.6 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 65.5 mg, Sugar 22.6 g
SUNSHINE FRUIT SALAD
Make and share this Sunshine Fruit Salad recipe from Food.com.
Provided by Ernies Bert
Categories Fruit
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
- Mix all canned fruits in large bowl.
- Mix reserved pineapple juice with pudding mix in medium saucepan.
- Cook over medium heat until boiling, stirring constantly.
- Let cool, pour over fruit and mix.
- Refrigerate overnight.
- Slice bananas and add just before serving.
SUNSHINE FRUIT CAKE
This is a unique fruit & vegetable cake. It is rather dense and moist - it doesn't rise much at all during baking. It will last a week when stored, covered, in the fridge. Fruit medley is a mixture of chopped dried fruits (usually sultanas, apricot, apples, peach and pear) but you can substitute your favourites. Sourced from Aust. Women's Weekly - Australian measurements used. Needs overnight soaking (NOT included in time to make).
Provided by auntchelle
Categories Dessert
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
- Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
- Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
- Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
- Stir in the dry ingredients.
- Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.
Nutrition Facts : Calories 62.5, Fat 0.2, Cholesterol 0.1, Sodium 15, Carbohydrate 15.3, Fiber 1.7, Sugar 2.4, Protein 1.3
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